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This lemony orzo salad brings together bright citrus notes and the richness of olive oil tuna for a refreshing warm-weather meal. The addition of finely chopped broccoli adds crunch and color while Kalamata olives provide bold depth. It is a satisfying and balanced dish that is quick enough for weeknights and impressive enough for guests.
I first made this after a beach trip when I needed something fast but nourishing. Since then, it has become a go-to for summer gatherings.
Ingredients
- Whole-wheat orzo pasta: provides a hearty base and holds dressing well
- Lemon zest and juice: give brightness and keep the salad tasting fresh
- Extra-virgin olive oil: brings smooth richness to the dressing
- Ground pepper and kosher salt: balance flavor without overpowering
- Fresh broccoli: adds crunch and loads of nutrients when chopped finely
- Tuna packed in olive oil: has deep flavor and satisfying texture
- Kalamata olives: contribute bold briny notes that pair well with lemon
- Fresh oregano: brings a hint of herbal complexity without overpowering
Step-by-Step Instructions
- Boil the Orzo:
- Fill a large saucepan with water and bring to a rolling boil. Add orzo and cook for 5 to 7 minutes stirring occasionally. Drain when just al dente then rinse under cold water until fully cool. This prevents clumping and stops the cooking process
- Make the Dressing:
- In a large mixing bowl combine the lemon zest lemon juice olive oil pepper and salt. Whisk until emulsified. This forms a simple but flavorful dressing that coats every ingredient evenly
- Combine Ingredients:
- Add the cooked orzo to the bowl with the dressing followed by the chopped broccoli flaked tuna sliced olives and oregano. Stir gently until everything is well distributed. Let sit for a few minutes so flavors meld together before serving
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Storage Tips
Store the salad in an airtight container in the fridge for up to three days. The flavor improves as it sits but the texture of the broccoli will soften slightly. Stir before serving and refresh with a splash of lemon juice if needed.
Ingredient Substitutions
You can use regular orzo if whole-wheat is unavailable. For tuna you can substitute with canned salmon or grilled chicken. Try adding chopped spinach or arugula in place of broccoli for a peppery note.
Serving Suggestions
Serve chilled as a main dish or alongside grilled vegetables. It also works well spooned over greens or tucked into pita for a quick lunch.
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Cultural Context
This dish echoes Mediterranean pantry staples where lemon fish and olives play central roles. It is inspired by the simple tradition of turning humble ingredients into vibrant meals.
Frequently Asked Questions About Recipes
- → Can I use regular orzo instead of whole-wheat?
Yes, regular orzo works well too. Just adjust the cooking time slightly and monitor closely to avoid overcooking.
- → What kind of tuna is best for this dish?
Tuna packed in olive oil offers the best flavor and richness for this salad. Be sure to drain it well before mixing.
- → How should I prep the broccoli?
Finely chop the broccoli so it mixes evenly with the pasta. No need to cook it—it softens slightly in the lemon dressing.
- → Can I make this salad ahead of time?
Yes, it holds up well in the fridge for a day or two. The flavors continue to develop as it rests.
- → What other herbs could I use instead of oregano?
Fresh parsley, dill, or basil are great alternatives that pair nicely with the lemon and tuna flavors.