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Mediterranean Tuna Orzo Salad

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Mediterranean Tuna Orzo Salad

with asparagus, pine nuts and feta

Informations supplémentaires
20 min. | 621 kcal | easy | Even better the next day, Express | Printable version
1. Setup Remove the ends of the asparagus and cut the rest of the asparagus into pieces. Chop the sundried tomatoes, the olives, the parsley, the onion and the garlic. Zest the lemon.
2. Cook the orzo and asparagus Bring a pot of salted water to a boil. Cook the orzo 4-5 minutes. Add the asparagus and cook for another 2-3 minutes. Drain and reserve.
3. Roast the pine nuts In a pan over medium heat, roast the pine nuts for 3-4 minutes until colored. Remove from the pan and reserve.
4. Make the sauce In a bowl, combine the lemon juice, the garlic, the parsley, the lemon zest and a drizzle of olive oil.
5. Assemble In a bowl, combine the orzo and asparagus, the sundried tomatoes, the olives, the onion to taste and the drained tuna. It's possible to let the children garnish the orzo with the elements they choose.
6. Plate your dish Serve the orzo salad. Garnish with the pine nuts, the crumbled feta and the sauce. Bon appetit!
180gOrzo
2unitCanned Tuna
1unitAsparagus
1unitLemon
3unitSun-Dried Tomatoes
40gFeta Cheese
30mlKalamata Olives
1unitFresh Italian Parsley
30gPine Nuts
0.5unitRed Onion(s)
1unitGarlic Clove(s)
What you need Pot, bowls, pan, zester.
621 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 58g
19%
fat 18g
28%
cholesterol 90mg
30%
fiber 4g
16%
protein 55g
saturated 5g
25%
sodium 1010mg
42%
sugar 5g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg