Tuna Casserole with Orzo, Eggplant & Feta


Tuna casserole is a timeless comfort-food recipe; this one incorporates eggplant, artichoke hearts, oregano, olives and feta cheese for a Greek-inspired flair.

Prep Time:
20 mins
Additional Time:
55 mins
Total Time:
1 hrs 15 mins
6 serving


  • cup dried whole-wheat orzo pasta

  • 1 medium eggplant, ends trimmed, cut into 1-inch-thick slices

  • 1 large red sweet pepper, stemmed, quartered, and seeded

  • 2 tablespoons olive oil

  • 1 ½ teaspoons finely shredded lemon peel

  • 2 tablespoons lemon juice

  • 1 clove garlic, minced

  • 4 tablespoons snipped fresh oregano

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ½ cup Panko breadcrumbs

  • 3 (5 ounce) cans very low sodium tuna (water pack), undrained, large pieces broken up

  • 1 9-ounce package frozen artichoke hearts, thawed and quartered if needed

  • ½ cup ripe olives, halved

  • ¼ cup crumbled feta cheese (1 ounce)

  • 1 lemon, cut into 6 wedges


  1. Preheat oven to 425 degrees F. Coat a 1 1/2-quart au gratin dish with cooking spray; set aside. Cook pasta according to package directions. Drain and set aside.

  2. Line a 15x10x1-inch baking pan with foil. Lightly coat both sides of each eggplant slice with cooking spray. Place coated eggplant slices in the prepared baking pan. Add sweet pepper quarters to pan with eggplant slices. Roast, uncovered, for 15 to 20 minutes or until eggplant begins to brown and peppers are just tender. Remove from oven; let cool. Cut eggplant and pepper pieces into 3/4-inch cubes. Reduce oven temperature to 350 degrees F.

  3. For lemon dressing, in a small bowl whisk together olive oil, 1 teaspoon of the lemon peel, the lemon juice and garlic. Whisk in 3 tablespoons of the oregano, the salt and black pepper; set aside. In another small bowl combine panko, the remaining 1 tablespoon oregano and the remaining 1/2 teaspoon lemon peel; set aside.

  4. In a large bowl combine cooked orzo, eggplant, sweet pepper, tuna, artichoke hearts, olives and feta cheese. Stir in the lemon dressing. Spoon mixture into the prepared baking dish. Cover with foil. Bake in the 350 degrees F oven for 35 to 40 minutes or until heated through. Sprinkle panko mixture over top. Bake, uncovered, for 5 to 8 minutes more or until panko mixture is golden brown. Serve with lemon wedges.

Nutrition Facts (per serving)

239 Calories
8g Fat
24g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 239
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 9g 33%
Total Sugars 5g
Protein 20g 40%
Total Fat 8g 11%
Saturated Fat 2g 9%
Cholesterol 37mg 12%
Vitamin A 1024IU 20%
Vitamin C 57mg 64%
Folate 35mcg 9%
Sodium 436mg 19%
Calcium 94mg 7%
Iron 1mg 7%
Magnesium 22mg 5%
Potassium 317mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles