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Lemon Pepper Tuna with Orzo

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Lemon Pepper Tuna with Orzo
  • Prep 25 min
  • Total 1 hr 25 min
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Same old tuna salad--not! Zesty tuna, dilled cheese and interesting pasta are dressed with lemon mayo for a delicious change.
Updated Nov 15, 2010

Ingredients

  • 1 1/2 cups uncooked orzo or rosamarina pasta (10 oz)
  • 2 pouches (5 oz each) zesty lemon pepper-flavored marinated chunk light tuna
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 cup diced dilled Havarti cheese (4 oz)
  • 1 cup reduced-fat mayonnaise or salad dressing
  • 1 tablespoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Lemon slice, if desired
  • Dill weed sprig, if desired

Steps

  • 1
    Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • 2
    Mix pasta and remaining ingredients except lemon slices and dill weed in large bowl. Cover and refrigerate at least 1 hour to blend flavors. Garnish with lemon slices and dill weed.

Tips from the Betty Crocker Kitchens

  • tip 1
    Tuna is now packaged in tightly sealed, vacuum-packed pouches. The flavored or plain tuna is ready to serve with no draining. These flat pouches store easily and can go anywhere.
  • tip 2
    Elbow macaroni, small macaroni rings or small shell pasta can be substituted for the orzo. If you can’t find the lemon pepper-flavored tuna, use regular tuna and add 1 teaspoon lemon pepper or your favorite seasoning blend.
  • tip 3
    Regular Havarti or any cheese can be used in place of the dilled Havarti cheese.

Nutrition

550 Calories, 25 g Total Fat, 28 g Protein, 53 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
225
Total Fat
25 g
Saturated Fat
8 g
Cholesterol
55 mg
Sodium
89 mg
Potassium
250 mg
Total Carbohydrate
53 g
Dietary Fiber
3 g
Protein
28 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
38%
38%
Calcium
14%
14%
Iron
18%
18%
Exchanges:
3 Starch; 1 Vegetable; 2 1/2 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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