Recipe by maricaye mowdy
Easy. Good anytime. Can be served hot or cold.
Top Review by love4culinary
I made this for my lunch at work today. It was definitely easy, filling, and I love tuna. But, I just wasn't very excited about the lack of flavor in this. The feta added a nice bit of bite to it, but it was really lacking in seasoning. It definitely needed salt, some pepper, and maybe something else to add some zing to it. Im not sure I would use the lemon next time either... The capers added a nice touch, but overall I just felt it was lacking in flavor. Maybe if I were to serve it hot instead of cold, it may have been better. I will try it again serving it hot to see if I feel different about it. This is a very easy recipe, with originality. Maybe I'll add some herbs salt and pepper next time for a bit of "umpfh". This is definitely a recipe I could work with... thanks for this one. I will try it out again soon and alter to suit our tastes. Thank you :)
- 2 (7 ounce) cans solid white tuna, drained
- 1 (14 1/2 ounce) can diced tomatoes, drained or 1 (14 1/2 ounce) can fresh tomatoes, diced
- 4 cups cooked orzo pasta
- 4 tablespoons drained capers
- 4 ounces feta cheese, crumbled
- 4 tablespoons olive oil
- 4 tablespoons fresh lemon juice
- lettuce (optional)
Directions See How It's Made
- To Serve cold. Mix all ingredients together in large bowl and chill
- 1 hour. Serve on Lettuce Leaves.
- To Serve Hot. Mix all together and place in
- casserole. Bake 350 degrees for 30 minutes or until heated through. Serve with parmessan toast or bread of choice.