Orzo And Tuna Salad Recipes

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ORZO-TUNA SALAD WITH TOMATOES



Orzo-Tuna Salad with Tomatoes image

Stuffed tomatoes provide endless options when you add meat, cheese, rice, veggies - or in this case, orzo. - Jenni Dise, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

3/4 cup uncooked whole wheat orzo pasta
4 large tomatoes, sliced
16 small fresh basil leaves
1 pouch (11 ounces) light tuna in water
1 cup cubed part-skim mozzarella cheese
3 tablespoons minced fresh basil
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Arrange sliced tomatoes on a serving plate; top with whole basil leaves., Drain pasta; rinse with cold water and place in a large bowl. Add tuna, cheese and minced basil. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over pasta mixture and toss to combine. Spoon over tomatoes.

Nutrition Facts : Calories 392 calories, Fat 15g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 523mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 7g fiber), Protein 34g protein. Diabetic Exchanges

ITALIAN ORZO TUNA SALAD



Italian Orzo Tuna Salad image

This Italian Orzo Tuna Salad recipe is one of my all-time faves -- fresh, zesty, savory, and blessedly mayo-free.

Provided by Ali

Time 30m

Number Of Ingredients 14

8 ounces uncooked orzo pasta
2 handfuls baby spinach, roughly-chopped
2 (5-ounce) cans tuna, drained
half of a small red onion, peeled and diced
1/2 cup crumbled feta cheese
1/2 cup sun-dried tomatoes, drained and chopped
1/2 cup toasted pine nuts
1/3 cup chopped fresh basil leaves
3 tablespoons olive oil
1 tablespoon freshly-squeezed lemon juice
1 teaspoon Dijon mustard
1 small clove garlic, pressed or finely-minced (or 1/2 teaspoon garlic powder)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper

Steps:

  • Cook orzo in a large stockpot of generously-salted water according to package instructions until al dente. Drain the pasta, then rinse thoroughly with cold water in a colander until the pasta is completely chilled.
  • Transfer pasta to a large mixing bowl. Add the remaining ingredients and prepared dressing (see below), and toss until evenly combined. Taste and season with salt and pepper as needed. Then serve immediately, or refrigerate in a sealed container for up to 3 days.
  • Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.

ORZO AND TUNA SALAD



Orzo and Tuna Salad image

For a tasty variation on tuna salad, stir in orzo, cream cheese and cucumber.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 11

1/2 teaspoon salt
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 package (3 oz) cream cheese, softened
1 1/2 cups diced cucumber (about 1 medium)
3 tablespoons cider vinegar
2 medium stalks celery, thinly sliced (1 cup)
1 tablespoon olive or vegetable oil
2 cans (5 oz each) albacore tuna in water, drained
2 tablespoons chopped fresh dill weed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In 3-quart saucepan, heat 2 quarts water and 1/2 teaspoon salt to boiling. Add pasta; cook 7 to 9 minutes or until tender. Drain pasta. Rinse with cold water; drain.
  • In food processor, place cream cheese, 1 cup of the cucumber, the celery, vinegar and oil. Cover; process until smooth.
  • In large bowl, stir pasta, cream cheese mixture, remaining 1/2 cup cucumber and remaining ingredients until well mixed.

Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 3 g, TransFat 0 g

LEMONY ORZO WITH TUNA



Lemony Orzo with Tuna image

This easy to assemble salad will transport you to the Mediterranean thanks to vibrant flavors of lemon, mint, and oil-packed tuna.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3/4 pound orzo
1 cup sliced scallions
3/4 cup golden raisins
1 1/2 tablespoons lemon zest
1/4 cup lemon juice
1/4 cup thinly sliced fresh mint leaves
6 tablespoons olive oil
2 cans drained oil-packed tuna
Salt and pepper

Steps:

  • Cook orzo, drain, and let cool. Combine orzo, scallions, raisins, lemon zest, lemon juice, mint, olive oil, and tuna. Season.

SKILLET ORZO WITH TUNA



Skillet Orzo with Tuna image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 clove garlic, thinly sliced
4 scallions, thinly sliced
1 14-ounce can no-salt-added diced tomatoes
1/4 teaspoon dried oregano
1 1/2 cups orzo
Kosher salt and freshly ground pepper
1 14-ounce can cannellini beans, drained and rinsed
1 small green bell pepper, thinly sliced
1 5-ounce can solid white tuna packed in water, drained
Juice of 1 lemon
2 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the garlic and half of the scallions and cook, stirring, 1 minute. Add the tomatoes and oregano and cook, stirring, 3 minutes. Stir in 21/2 cups water, the orzo, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then reduce the heat to medium low and stir in the beans. Cover and simmer until most of the liquid is absorbed and the orzo is tender, about 10 minutes.
  • Add the bell pepper and continue cooking, covered, until tender, about 3 minutes. Stir in the tuna, lemon juice and parsley. Season with salt and pepper. Top with the remaining scallions.

Nutrition Facts : Calories 489 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 15 milligrams, Sodium 448 milligrams, Carbohydrate 75 grams, Fiber 8 grams, Protein 24 grams

TUNA & CAPER ORZO WITH PARSLEY



Tuna & caper orzo with parsley image

Use capers, orzo, chilli and cherry tomatoes to make tuna pasta more exciting - and you may already have tuna and capers in the storecupboard

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course, Pasta

Time 25m

Number Of Ingredients 10

350g orzo
60ml olive oil , plus a drizzle for the rocket
2 garlic cloves , crushed
1 red chilli deseeded and finely chopped
4 tbsp capers , drained
1 small bunch parsley , finely chopped, a few leaves reserved to serve
270g pack cherry tomatoes , halved
200g can sustainably fished tuna in olive oil
1 lemon , juiced
rocket , to serve

Steps:

  • Bring a large pan of salted water to the boil and cook the orzo until al dente (about 1 min less than pack instructions). Drain and set aside, reserving some of the cooking water.
  • Meanwhile, heat the oil in a large pan over a medium heat, add the garlic and chilli, and sizzle for 2 mins. Add the orzo to the pan along with a spoonful of the cooking water, and stir well. Mix in the capers, parsley, tomatoes and tuna, flaking the fish with the back of a spoon. Cook for 2 mins or until everything is heated through, but not so long that the tomatoes become too soft.
  • Add the lemon juice (reserving 1 tsp for the dressing) and season well. Tip into bowls and top with the reserved parsley leaves. Toss the rocket with a drizzle of olive oil and the reserved lemon juice, and serve on the side.

Nutrition Facts : Calories 374 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium

TUNA ORZO SALAD



Tuna Orzo Salad image

From Every Day with Rachael Ray, April/07. An easy and filling dish! Just serve it with some bread and fruit.

Provided by Manami

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups chicken broth
1 cup orzo pasta
1/4 cup red wine vinegar
salt & freshly ground black pepper
12 ounces tuna in olive oil, drained oil reserved (2 cans)
15 1/2 ounces chickpeas, drained
1 cup grape tomatoes, cut in half
1 yellow bell peppers or 1 red bell pepper, chopped
1/2 red onion, finely chopped
1/2 cup chopped fresh basil or 1/2 cup parsley
1/2 cup crumbled feta cheese

Steps:

  • In a saucepan, bring the broth to a boil.
  • Stir in the orzo and cook until al dente.
  • Drain and cool slightly.
  • Meanwhile, in a large serving bowl, season the vinegar with salt and pepper and mix until the salt dissolves; set aside.
  • Whisk in the reserved olive oil.
  • Add the orzo to the dressing and toss to mix.
  • Add the chickpeas, tomatoes, bell pepper, onion and basil or parsley to the orzo.
  • Break up the tuna with a fork and add to the salad with the feta cheese.

Nutrition Facts : Calories 723.5, Fat 21.6, SaturatedFat 5.7, Cholesterol 71.9, Sodium 1822, Carbohydrate 64, Fiber 7.4, Sugar 2.6, Protein 65.5

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