ITALIAN ORZO TUNA SALAD
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
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.
LEMONY ORZO WITH TUNA AND ARTICHOKE HEARTS
This dish, and its perfectly balanced flavors, is the antidote to predictable weeknight pasta. No dry vermouth or white wine on hand? Deglaze the skillet with chicken broth or water instead.
Provided by Liz Pearson
Categories Main Course
Yield four.
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package timing until al dente. Drain well.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until deep golden brown, 7 to 8 minutes. Remove the skillet from the heat and add the vermouth or wine. Return the skillet to the heat and stir well, scraping up any browned bits from the bottom. Add the artichoke hearts and sun-dried tomatoes and cook just until tender and heated through, 2 to 3 minutes more. Off the heat, gently stir in the tuna.
- Transfer the hot orzo to a large bowl and toss with the crème fraîche and lemon juice. Add the onion-artichoke mixture, 2 Tbs. of the basil, and salt and pepper to taste. Toss gently to combine. Spoon into bowls, garnish with the remaining 1 Tbs. basil, and serve.
Nutrition Facts : ServingSize four., Calories 470 kcal, Fat 110 kcal, SaturatedFat 4 g, TransFat 12 g, Carbohydrate 60 g, Fiber 4 g, Protein 23 g, Cholesterol 25 mg, Sodium 710 mg, UnsaturatedFat 6.5 g
LEMON PEPPER TUNA WITH ORZO
Same old tuna salad--not! Zesty tuna, dilled cheese and interesting pasta are dressed with lemon mayo for a delicious change.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- Mix pasta and remaining ingredients except lemon slices and dill weed in large bowl. Cover and refrigerate at least 1 hour to blend flavors. Garnish with lemon slices and dill weed.
Nutrition Facts : Calories 550, Carbohydrate 53 g, Cholesterol 55 mg, Fat 3, Fiber 3 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 89 mg
LEMONY ORZO WITH TUNA
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
TUNA & CAPER ORZO WITH PARSLEY
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
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
BAKED SALMON WITH LEMONY ORZO AND BASIL-BACON PEAS
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
- Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.
- Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.
- Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.
- Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.
- Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.
- Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.
Nutrition Facts : Calories 702 calories, Carbohydrate 59.7 g, Cholesterol 153.4 mg, Fat 30.1 g, Fiber 8.4 g, Protein 51.1 g, SaturatedFat 11.1 g, Sodium 1278.2 mg, Sugar 2.4 g
LEMONY ORZO
This bright side dish is typical of Greek cooking and is equal parts lemony and starchy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, peel half the lemon (avoiding bitter white pith); thinly slice peel. Squeeze 2 tablespoons juice; set aside.
- Bring a large saucepan of salted water to a boil. Add orzo and lemon peel. Cook until orzo is al dente, according to package instructions. Drain and return to pot.
- Add lemon juice, oil, and scallions. Season with salt and pepper; toss to combine.
Nutrition Facts : Calories 195 g, Fat 4 g, Fiber 2 g, Protein 6 g
LEMON ORZO PRIMAVERA
Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.
Provided by LitleLisa1
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 6.3 g, Fiber 3.9 g, Protein 10.4 g, SaturatedFat 1.6 g, Sodium 294.7 mg, Sugar 3.7 g
LEMON ORZO
This is a quick and easy but delicious side dish for shrimps, scallops, etc. From the Food Network Magazine.
Provided by gemini08
Categories European
Time 20m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer 1 cup orzo in a saucepan with 2 1/2 cups water.
- add olive oil, salt, spices and lemon zest.
- simmer, stirring occasionally until orzo is tender, 12 to 15 minutes.
- let cool lightly, stir in scallions and the juice of one lemon.
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