Easy Orzo Tuna Salad

Hey foodie friends,

Salads are eaten in Greece all year round, and in my home. Each season has its own special salad that we add to the table. Here’s an example: This Easy Orzo and Tuna Salad.  Simple and so delicious!

Orzo (or kritharaki, as we call it in Greek) was often, and still is, used not only in soups and baked dishes. The tender orzo provides just enough comfort, and the tuna adds protein and substance.  Plus, the fresh ingredients bring brightness and balance. It’s perfect for lunch, a light dinner, or even as a make-ahead dish to keep in the fridge for a couple of days.  (that’s if any is left over to store in the fridge)

A handful of fresh herbs, a squeeze of lemon, and good olive oil make all the difference. This is also the kind of dish that works beautifully year-round. In the summer, it feels refreshing and light. In the cooler months, it’s comforting without being heavy. This salad is ideal for picnics or those days when you just don’t want to think too hard about what to eat. There’s no pressure,  required, just cook the orzo, mix everything, taste, and adjust to your liking. Food like this reminds us that cooking can be calm and grounding, even on days when everything else feels a bit overwhelming.

If you’re looking for a reliable, no-fuss recipe that’s rich in flavor, this Easy Orzo and Tuna Salad deserves a place in your menu. It’s good food, made with everyday ingredients, and meant to be enjoyed without much preparation.

Have a lovely morning/afternoon/evening, everyone! 🙂

Easy Orzo and Tuna Salad

foodzesty

This Easy Orzo and Tuna Salad is a simple yet satisfying Mediterranean-inspired dish made with tender orzo, tuna, and fresh ingredients. Light but filling, it’s perfect for busy winter days, warm weather, or when you want something wholesome without spending hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch, Side Dish

Cuisine Greek

Servings 4 servings

Ingredients

  

• 2 cups orzo boiled
• 2 cups vegetable stock
• 1 green red bell pepper chopped
• 1 yellow red bell pepper chopped
• 1 red bell pepper choppped
• 1 garlic clove minced
• 1 can tuna in water drain excess water
• 2 spring onions finely chopped
• dill finely chopped
• capers optional
• salt
• pepper
• ¼ cup olive oil
• ⅓ cup vinegar or lemon juice

Instructions

 

• Start by adding the 1 green red bell pepper, 1 yellow red bell pepper, 1 red bell pepper, 1 garlic clove , into a bowl.
• Boil the 2 cups vegetable stock, in a medium-size pot. Once it starts to boil, add the 2 cups orzo. Cook until tender, set aside to cool.
• Sprinkle in the 2 spring onions, 1 can tuna and dill into the bowl with the chopped vegetables. Combine all the ingredients.
• Pour in the ¼ cup olive oil, ⅓ cup vinegar or lemon juice, and season with salt and pepper in a dressing shaker or jar.
• Shake well and pour it over the salad. Serve

Keyword Greek stuffed vegetables, orzo, pasta salads, tuna

KALI SAS OREXI!! 🙂