Mediterranean Tuna Orzo Salad

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


Original recipe courtesy of Chelsea's Messy Apron.

Total Time

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

Natalie R.

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Judy S.
Del Norte, Colorado

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

Dia C.
San Antonio, Texas

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Nancy W.
Fort Collins, Colorado

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Suzanne S.
Utica, New York

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Janice M.
Waterbury, Connecticut

Ingredients

  • 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

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

Directions

  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!

About the Author

Welcome to Chelsea's Messy Apron. I am always experimenting in the kitchen and making up new things to eat. Or, I’m just in the kitchen eating. Both are good. I develop my recipes through good old fashioned trial and error. Some days I have more success than others, and the successful days yield the recipes that I share.