4 (5 ounce) cans tuna packed in water, drained and flaked
2 cups whole grain orzo, cooked
1 clove garlic, minced
1 lemon, zested and juiced
3 tablespoons extra-virgin olive oil
⅛ teaspoon dried red pepper flakes
2 tablespoon finely chopped parsley
Salt and freshly ground black pepper
Recipe and photo courtesy of the National Fisheries Institute [1].
Links
[1] https://oldwayspt.org/national%20fisheries%20institute%20website