Looking for a quick, light, and flavour-packed meal? This orzo and tuna salad recipe is perfect for a healthy lunch or dinner. Olive oil-packed tuna is combined with orzo, celery, dill, lemon, and light mayonnaise to create a refreshing cold tuna pasta salad that’s both satisfying and easy to prepare. This salad is especially enjoyable as the weather warms up. Make it ahead of time, chill it in the fridge, and you’ll have a ready-to-serve dish for an effortless meal.
Why choosing tuna packed in olive oil?
Tuna packed in olive oil gives this salad a moist and rich texture, enhancing its flavours without needing to add excessive mayonnaise. The crunchy celery, herby dill, and zesty lemon create a fresh and vibrant taste that’s perfect for a light meal.
Can I use tuna in water instead ?
Tuna in water tends to have a drier texture compared to its oil-packed counterpart. If you only have tuna in water, drain it well and mix it with olive oil, a pinch of salt, and a touch of mayonnaise before adding it to the orzo salad. Alternatively, you can use a different oil like walnut or sesame oil for a unique twist.
Can I replace tuna with salmon ?
Absolutely! You can substitute tuna with fresh cooked salmon flakes or smoked salmon. For the best flavour, cook the salmon yourself in the oven or a pan with a little olive oil before adding it to the salad.
Can I cook the salad without mayonnaise ?
While mayonnaise adds a creamy texture to this orzo salad, it’s not essential. If you’d prefer a mayo-free option, whisk together 3 tablespoons of olive oil, 1 tablespoon of fresh lemon juice, and optionally, 1 teaspoon of mustard and a minced garlic clove for a flavourful vinaigrette. For those who love mayo, feel free to add more to taste, this recipe only calls for a small amount to keep things light.
What can I add in my orzo tuna salad ?
For an extra burst of flavour, consider adding any of the following:
- Grated cucumber
- 2 tablespoons of capers
- 1 or 2 grated carrots
- Finely chopped red onions or shallots
- Fresh herbs like parsley, chives, basil, or mint
- Rocket leaves or baby greens for colour and added freshness
This versatile salad is ideal for any occasion, whether as a standalone meal, a side dish, or a crowd-pleaser at a summer gathering. Try it today for a deliciously balanced dish packed with Mediterranean-inspired flavours!
Orzo and tuna salad recipe
Ingredients
- 2 cups of uncooked orzo
- 2 cans of tuna in olive oil (or one large can)
- 2 tablespoon of light mayonnaise
- 2 stalks of celery, chopped
- 1 tablespoon of dill
- 1 lemon zest
- 2 tablespoon of lemon juice
- 1 pinch of salt and pepper
- 1 red onion
Instructions
- Cook the orzo until al dente, following the package instructions. This usually takes about 10 minutes over medium heat.
- Drain the orzo if boiled on the stovetop and briefly rinse it with cold water.
- Let the orzo cool to room temperature while preparing the other ingredients.
- Combine all the ingredients. In a large bowl, mix the orzo with the entire cans of tuna (including the oil), mayonnaise, celery, dill, lemon zest, chopped onion, and lemon juice. Stir well to combine.
- Season with salt and pepper to taste (be generous with the salt).
- Taste and adjust the flavours to your preference – add more mayonnaise, lemon, celery, or dill if desired.
- If the salad has been refrigerated for a day, adjust the flavours before serving, likely adding more lemon juice and salt to refresh the taste.
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