Vibrant seafood orzo mosaic
Orzo tossed with colorful peppers, creamy cheeses, herbs & tuna in a bowl that sings with seafood depth and fresh Mediterranean sunshine.
Ingredients
- 2 cans of tuna in oil
- 300 g cooked orzo
- 3 bell peppers (assorted colors), finely chopped
- 80 g grated graviera cheese
- 50 g crumbled feta cheese
- 1/2 bunch parsley, finely chopped
- 1/2 bunch dill, finely chopped
- Juice of half a lemon
- 4 tablespoons mayonnaise
- Salt
- Pepper
Preparation
- Open the cans of tuna, pour the oil into a mixing bowl, and set the tuna aside.
- Boil the orzo in salted water for 8 minutes, then drain.
- In the bowl with the reserved tuna oil, add the chopped peppers, grated cheeses, cooked orzo, chopped herbs, lemon juice, mayonnaise, salt, and pepper.
- Mix everything well until combined, and serve topped with the tuna.
Flavorful seafood crunch
The crisp bell peppers meet al dente orzo and soft cheeses—each bite punctuated by tuna’s richness, offering a joyful seafood-textured dance.
Savory seafood union
Lemon juice, dill & parsley uplift the blend; mayonnaise, graviera & feta swirl together—seafood brightness wrapped in creamy, herb-filled harmony.
This vibrant orzo salad, with the fresh crunch of bell peppers and the creamy richness of cheeses, makes a satisfying and light meal. The tuna adds a lovely depth of flavor, bringing a taste of the Mediterranean to your table. Enjoy!
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