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Lemon Parsley Tuna with
White Bean Orzo Salad
Yield: 1 Meal
LEMON PARSLEY TUNA:
1 – 6 ounce can tuna, drained
1 tablespoon extra virgin olive oil
1 tablespoon red onion, finely diced
Zest and juice of 1/2 small lemon
1 tablespoon chopped fresh parsley
Salt and pepper to taste
WHITE BEAN AND ORZO SALAD:
3/4 cup cooked whole grain orzo
1/2 cup white (cannellini) beans,
rinsed and drained if using canned
1 tablespoon extra virgin olive oil
Zest and juice of 1/2 small lemon
1 tablespoon chopped fresh parsley
Salt and pepper to taste
PREPARATION
1.
Cook orzo using package directions. Drain. Toss with the remaining orzo salad
ingredients. Enjoy with a few tomatoes tossed in when you're ready to eat.
2.
Add tuna salad ingredients to a small bowl. Toss to combine.
3.
In a small bowl, whisk the lime juice and honey. Add the berries and lime zest.
Toss and top with fresh mint.
MIXED CHERRY TOMATOES,
HALVED
HONEY LIME BERRY SALAD:
1 teaspoon honey
1 lime, juiced (reserve 1/2 teaspoon zest)
2/3 cup mixed berries
1/2 teaspoon chopped fresh mint
Find additional recipes at:
www.rubbermaid.com/balance
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