This pasta- and tuna-salad mashup gets a boost of color and texture from broccoli. Plenty of Kalamata olives add a briny bite. Be sure to monitor the pasta-cooking carefully, as orzo can go from al dente to mush in a minute. If in doubt, drain it a little early--it'll soften further in the lemon dressing.

Liana Krissoff
Source: EatingWell Magazine, June 2020


Recipe Summary

30 mins
30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil over high heat. Add orzo and cook, stirring occasionally, until just al dente, 5 to 7 minutes. Drain and rinse under cold water until cool.

  • Meanwhile, whisk lemon zest and juice, oil, pepper and salt in a large bowl.

  • Add the orzo, broccoli, tuna, olives and oregano to the dressing; stir to combine.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

345 calories; protein 17.2g 34% DV; carbohydrates 34.1g 11% DV; exchange other carbs 2.5; dietary fiber 8.1g 33% DV; sugars 1g; fat 15.6g 24% DV; saturated fat 1.6g 8% DV; cholesterol 6.4mg 2% DV; vitamin a iu 1527.6IU 31% DV; vitamin c 51mg 85% DV; folate 38.7mcg 10% DV; calcium 33.3mg 3% DV; iron 1mg 5% DV; magnesium 24.7mg 9% DV; potassium 248.6mg 7% DV; sodium 504.5mg 20% DV.