Greek Tzatziki Tuna Salad
Orzo, Asparagus, and Tomato Toss
Ingredients
- 4 (5-oz) cans wild-caught Albacore tuna, drained and flaked (such as Wild Planet)
- 1 (8-oz) pkg diced red onions
- 1 (8-oz) container refrigerated tzatziki sauce (such as Opadipity)
- 1 English cucumber, coarsely chopped
- 1 cup grape tomatoes, quartered
- ½ cup crumbled feta cheese
- ¼ cup pitted kalamata olives, halved
- 6 (6-inch) pita bread rounds (preferably whole wheat)
Instructions
- Stir together all ingredients except pita bread.
- Wrap pitas with damp paper towels. Microwave at HIGH 30 seconds to 1 minute or until soft and pliable.
- Scoop tuna mixture into center of each pita; fold like a taco, and secure with a wooden pick.
Side Dish Ingredients
- 1 cup whole wheat orzo
- 2 lb asparagus, cut into 3-inch pieces
- 1 pint grape tomatoes, halved
- ½ cup refrigerated lemon vinaigrette
- ½ cup crumbled feta cheese
- ¼ cup diced red onion
Side Dish Instructions
- Cook orzo according to package directions, adding asparagus during last 2 minutes of cooking.
- Drain orzo mixture, and place in a bowl. Add tomatoes, dressing, cheese, and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
381
|
214
|
595
|
| Fat (g) | 11 | 6 | 17 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 29 | 9 | 38 |
| Carb (g) | 39 | 32 | 71 |
| Fiber (g) | 5 | 5 | 10 |
| Sodium (mg) | 938 | 188 | 1126 |
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