Description
A refreshing and hearty orzo salad featuring canned tuna and fresh vegetables.
Ingredients
Scale
- 1 cup orzo pasta
- 1 can (5 oz) good-quality canned tuna in olive oil
- 1 medium zucchini, diced
- 2 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1/2 cup grated Parmesan cheese
- Juice of 1 lemon
- 1 tbsp olive oil
Instructions
- Prep your ingredients by dicing the zucchini and mincing the garlic.
- In a large pot, heat olive oil over medium heat and sauté the garlic until golden.
- Add the orzo and vegetable broth; bring to a simmer while stirring occasionally.
- After about 5-7 minutes, fold in the tuna and zucchini, allowing them to warm.
- Once cooked (about 15 minutes total), stir in Parmesan cheese and lemon juice before serving.
Notes
- For a lighter version, omit the Parmesan cheese.
- Serve chilled for a refreshing summer dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 30mg