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
- In a 4-quart salad bowl, combine the tuna, orzo, garlic, lemon zest, and juice and toss gently to combine. Let rest for 5 minutes.
- Stir in the remaining ingredients and season to taste with salt and pepper. Serve immediately.
Recipe and photo courtesy of the National Fisheries Institute.
Fat: 12 g
Sodium: 483 mg