Mediterranean Orzo with Tuna, Parsley, Lemon Zest and Olive Oil
4 (5 ounce) cans tuna packed in water, drained and flaked
2 cups orzo, cooked
1 clove garlic, minced
1 lemon, zested and juiced
3 tablespoons olive oil
⅛ teaspoon dried red pepper flakes
2 tablespoons parsley, finely chopped
Salt and fresh ground black pepper
1) In a 4-quart salad bowl, mix tuna, orzo, garlic, lemon zest and juice. Let rest 5 minutes.
2) Stir in remaining ingredients and season to taste with salt and pepper. Serve immediately.
Chef’s Tip: For a portable snack, pack into a small serving container and refrigerate. Perfect for a post-workout meal or an afternoon snack. Can be stored for up to five days.
Nutritional Information per Serving
Total Fat: 11