Tuna is somehow nostalgic and fresh at the same time – it never fails as a fast, filling meal. Try it in this effortless and delicious dish.
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.
Wolfe says: Really good! Could use more flavor. I substituted short grain white rice in bc I didn’t have orzo home. Would make again.
ekai says: Made this today for a quick lunch. I halved the recipe and I’m glad I did since it’s just for me. It makes a ton! This was really delish with no alterations, just topped with a few extra red pepper flakes. Quick, easy, filling — I’ll definitely make this again!
Prof 1 says: This is super easy and quick to make; a great alternative if you are pressed for time. I substituted basil for parsley, added 1/2 cup of diced red pepper for color and added some feta on top because it seemed like a good idea.
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