Average: 4.7 (3 votes)
Active time
10 minutes
Total time
10 minutes
8 servings

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

  1. 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.
  2. Stir in the remaining ingredients and season to taste with salt and pepper. Serve immediately.

Recipe and photo courtesy of the National Fisheries Institute.


Cal: 451
Fat: 12 g
Sodium: 483 mg
Carb: 42g
Protein: 28g

Yield: 8 servings

How'd it Taste?

Prof 1
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.
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!
Really good! Could use more flavor. I substituted short grain white rice in bc I didn't have orzo home. Would make again.

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