recipes
gluten-free
- Delicious Pancakes
- Banana Bread
- Thai Chicken Soup
- Lobster Fritters
- Cheese and Herb Pizza Crust
- Squash & Caramelized Onion Quesadilla
- Quinoa and Black Beans
- Roasted Brussels Sprouts
- Baked Kale Chips
- Harvest Rice Dish
- Lemony Quinoa
- Fudge Brownies
- Chocolate Cake with Semi-Sweet Chocolate Icing
- Chocolate Chip Cookies
heart healthy
- Quick Egg Noodle Casserole With Tuna, Parmesan and Lemon
- Sesame Broccoli Salad With Tuna
- The Original Tuna Sandwich (The All-American Tuna Sandwich) Enlightened
- Tuna Alfredo Casserole
- Angel Hair Tuna With Red Chile Flakes, Lemon and Olive Oil
- Cold Tuna Sesame Noodles
- Mediterranean Orzo With Tuna, Parsley, Lemon Zest and Olive Oil
- Tuna Wedge Salad
- Change of Pace Tuna Casserole
- Chunky Tuna Chowder
- Halibut With a Heart
- Honey Broiled Sea Scallops
Mediterranean Orzo With Tuna, Parsley, Lemon Zest and Olive Oil
Prep Time: 10 min
Ready In: 10 min
Servings: 4 to 8
Ingredients:
- 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
- 1/8 teaspoon dried red pepper flakes
- 2 tablespoons parsley, finely chopped
- Salt and fresh ground black pepper, to taste
Directions:
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.
