Tuesday, February 4, 2014

Tuna Orzo Salad

This salad reminds me of summer.

It is a beautiful collection of colors and flavors.

I guess with the bitter winter weather we have been having I was looking for something bright and refreshing.  We have enjoyed our share of soups but a warm salad is nice too.

This was my first time using fresh tuna.  In the past I have used a good quality canned tuna with success too but the fresh tuna, I felt, out shined the canned tuna--hands down.

I mention both varieties because I know that fresh tuna can be expensive and it adds a few more steps to the dish because you have to bake it separately.   I just wanted those that have a limited amount of time, resources and funds available to them, this can still be made using different options with delicious results.  In fact, you could easily switch out the tuna for a different kind of fish.

I hope were ever you live that you were able to fair well with the cold temperatures in your neck of the woods.


Tuna Lemon Orzo Salad

Prep time: 30 minutes
Serves: 6

1 lb. fresh Tuna, baked and pulled into pieces
3 cups of prepared lemon orzo or plain orzo (Gluten free option: you can use gluten free orzo)
1 1/2 cups asparagus, 1 inch pieces
1 (14 oz) can plain artichoke hearts, drained
1 cup of cherry tomatoes, halved
1/4 cup fresh dill, chopped loosely
2 tablespoons chives, chopped
2 teaspoons lemon zest
1/2 lemon, juiced
1 teaspoon garlic, minced
1/4 cup light extra virgin olive oil
Salt to taste

*Lemon orzo pictured.
*Salad taste great with other varieties of fish. This is a great way to use your leftovers.

Bring 2 inches of water to a boil in a medium sized pot. Trim ends of asparagus off and cut the rest of the stem into pieces.  Cook for 5-7 minutes, do not over cook. 

In a large bowl combine remaining ingredients.

Taste to season based on personal preference.  Add more lemon juice, dill or salt as needed. 

Salad may be served warm of cold.

Cover and store in refrigerator for up to 5 days.

To bake my fresh tuna, I simply applied some olive oil, sliced lemon, dill sprigs, salt and pepper.  I baked the fish at 350 for 15 minutes or until desired doneness is reached.  I let it cool slightly.  Using two forks I gently pulled the tuna into bite size pieces for the salad.

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