Mediterranean Tuna Orzo Salad – Chelsea’s Messy Apron

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A deliciously light and healthy Mediterranean-inspired orzo salad with tuna, veggies, and a lemon-oregano vinaigrette. 

A deliciously light and healthy Mediterranean-inspired orzo salad with tuna, veggies, and a lemon-oregano vinaigrette. via chelseasmessyapron.com

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https://mphotonics.mit.edu/search.php?pdf=buy-cheap-articles-online buy cheap articles online The lemon dressed roasted red pepper, cucumber, orzo, and tuna though? They couldn’t get enough.

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http://groups.csail.mit.edu/robotics-center/public_papers/?course=buy-pre-written-essays-online buy pre written essays online The two “secrets” that make this salad outstanding? First, the dressing. It’s tangy, herbed, light, and so fresh tasting. It pairs so perfectly with all the ingredients!

essay analytical example And the second? The tuna fish. I’m using Genova’s Albacore Tuna in Olive Oil and it is hands-down the BEST. Not only is it packaged in easy open cans making it a time-saver, but it makes for a great healthy protein option that is perfectly tasty! Being packed in olive oil really does make a huge difference and Genova does it right!

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Feel free to adjust the ingredients in your finished salad to what you like best. The boys didn’t like the olives, but my husband LOVED them in this salad. And vice versa with the onions 🙂 The nice thing about this salad is how easily customizable it is. If you’ve got the orzo, tuna, and dressing you can pretty much top it however you like and it will be amazing! Enjoy!

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http://groups.csail.mit.edu/robotics-center/public_papers/?course=essay-about-road-accident essay about road accident A deliciously light and healthy Mediterranean-inspired orzo salad with tuna, veggies, and a lemon-oregano vinaigrette. 

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Author: Chelsea

Ingredients

Dressing

  • 4 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard, do not use regular mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 cup olive oil
  • 1 lemon (2-3 tablespoons fresh lemon juice)
  • Salt and pepper

Salad

  • 1 cup dry orzo pasta (measured when dry)
  • 2 cans (5 ounces EACH) Genova Albacore Tuna in Olive Oil in Easy Open Cans, drained
  • 4 full, canned roasted red bell peppers, drained and coarsely diced
  • 1/2 cup kalamata olives, drained and coarsely chopped
  • 1/2 cup flat leaf parsley, chopped (very loosely measured)
  • 1/2 red onion, diced
  • 1 large cucumber, chopped
  • 3/4 cup crumbled feta cheese

Instructions

  1. Begin by prepping the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the rest of the salad.

  2. Cook the orzo pasta according to package directions. Drain and rinse in cold water. Toss with 2-3 tablespoons of the dressing and pour into a large bowl.

  3. Meanwhile, prep the rest of the ingredients: drain the tuna and add to the pasta. Coarsely dice the roasted bell peppers, coarsely chop the olives, finely chop the parsley, dice the red onion, and chop the cucumber. Add all the ingredients to the pasta.

  4. Toss with the dressing to taste (you can use all of it or less) and top with the feta cheese. Toss and enjoy immediately!

Recipe Notes

The amounts of toppings are general guidelines — obviously adjust to your personal preferences (if you like more parsley, add more. If you hate it, it’s fine to omit or reduce it 🙂 Same goes for the peppers, olives, feta, cucumber, and red onion.)

http://groups.csail.mit.edu/robotics-center/public_papers/?course=custom-writing-paper-services custom writing paper services More Recipes using Tuna Fish:

The Best Macaroni Tuna Salad

Tuna “Sushi” Stacks

Spicy Tuna Wraps

Special thanks to Genova for providing me with the product for this post as well as compensation for my time. As always, all opinions in this post are my own. 

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