This post was sponsored by Genova Seafood. As always, all opinions are 100% my own.
Do you ever find yourself needing inspiration to do something different with certain ingredients in your kitchen? I know I do.
So when Genova Seafood asked me to come up with a Mediterranean-inspired meal using their canned tuna, I knew I needed to step outside of my typical tuna salad sandwich comfort zone.
Tuna is an ingredient I don't use often enough in my tiny kitchen. It's naturally high in protein and a great source of Omega-3 fatty acids.
And since February is National Heart Health month, now is a great time to take inventory of your heart-healthy food intake.
But heart-healthy does not need to be boring!
This combination is light yet substantial, perfect for both lunch and dinner. The sweetness of the sun-dried tomatoes goes beautifully with the tangy vinaigrette, and the chickpeas add a nice bit of creaminess.
The flavor and texture of the tuna is really outstanding! And I like that it's packed in pure olive oil without any additives or preservatives and certified wild-caught.
I stuffed the mixture in crisp Boston lettuce leaves and it was absolutely delicious! It would also be nice over a bed of mixed greens or even served as a straight up pasta salad without any lettuce.
This recipe is also a great make-ahead option - it gets better and better the longer it hangs out in the fridge. In fact, a platter full of endive leaves stuffed with this mix may just show up at my next dinner party - it would make such an elegant appetizer course!Print
- 1 ½ cups uncooked orzo
- 1 (5 ounce) can Genova Solid Light Tuna in Olive Oil, drained
- ½ cup sun-dried tomatoes, sliced (drain if using oil packed)
- 2 tablespoons shallots, minced
- 1 (15.5 ounce) can chickpeas, rinsed and drained
- Bring a large pot of salted water to a boil. Stir in orzo and cook to al dente according to package directions (mine took 9 minutes). Rinse under cold water and drain well. Place pasta in a large bowl along with remaining salad ingredients.
- For vinaigrette, place capers, vinegar, garlic, parsley and pepper in a food processor and pulse until finely chopped, scraping down sides as needed. Stream in oil with the motor running until smooth. Taste for seasoning and adjust if necessary.
- Pour vinaigrette over salad and mix well so all of the ingredients are coated. Cover and refrigerate for a minimum of 2 hours.
- To serve, spoon tuna-orzo mixture into lettuce leaves and enjoy!
- Serving Size: 4
- Calories: 457
- Sugar: 4 g
- Sodium: 499 mg
- Fat: 20.6 g
- Saturated Fat: 3.1 g
- Carbohydrates: 46.5 g
- Fiber: 7.6 g
- Protein: 23.3 g
- Cholesterol: 13.8 mg
Keywords: lettuce wraps, orzo, tuna
Genova Seafood sent over a gorgeous Mediterranean gift basket to help inspire me to create this meal, and they want to send one to one of my readers, too!
To enter to win, leave a comment below telling me your favorite way to use canned tuna at home. The contest will close on Friday, February 27, 2015 at 12 noon (Eastern Standard Time). One winner will be chosen via random.org and will be contacted via email to get mailing information. Prize will be shipped by the sponsor. U.S. residents only. Good luck, everyone!
UPDATE – The winner has been selected via random.org – CONGRATS to Krissie!