Name: Mediterranean Tuna and Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.25 cup dry orzo pasta; 6 oz canned tuna in water; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp minced red onion; 4 whole pitted Kalamata olives; 1 oz crumbled feta cheese; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tbsp chopped fresh parsley; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

522 calories

Protein: 44g; 33% of calories
Carbs: 43g; 33% of calories
Fat: 20g; 34% of calories

Instructions

Prep 10 min · Cook 10 min

Bring a medium pot of salted water to a boil and cook the orzo according to package directions until al dente, about 8-10 minutes.
While the pasta cooks, drain the canned tuna thoroughly and flake it with a fork into a large mixing bowl.
Dice the cucumber, halve the cherry tomatoes, and mince the red onion, then add them to the bowl with the tuna.
Slice the Kalamata olives and add them to the mixture along with the crumbled feta cheese and fresh parsley.
In a small jar or bowl, whisk together the olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper to create the dressing.
Drain the cooked orzo and rinse under cold water to stop the cooking process, then add it to the large bowl with the other ingredients.
Pour the dressing over the salad and toss everything together until well combined and evenly coated.

Nutrition

Ingredients

Instructions

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