Spicy Chili-Lime Tuna Orzo Salad


Spicy Tuna Fried Rice…what to do with that CANNED TUNA in your pantry!�� | Marion’s Kitchen

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Best Lemon Pasta recipe by SAM THE COOKING GUY

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Giada de Laurentiis: Tuna Orzo Salad | Food & Wine

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Cilantro Lime Orzo Pasta Salad

Video taken from the channel: The Stay At Home Chef

Cook pasta according to the instructions on the package. Drain and place into a large bowl. Pour frozen peas into the bowl with the hot pasta.

Toss to combine, and allow to sit 2-3 minutes in order for the peas In a small bowl, whisk together Greek yogurt, mayonnaise, Sambal Oelek, soy sauc. In a saucepan, bring the broth to a boil. Stir in the orzo and cook until al dente. Drain and cool slightly.

Meanwhile, in a large serving bowl, season the vinegar. orzo summer salad: 3 (5 ounce) cans tuna, drained (or you can use 9-11 ounces of shredded rotisserie chicken) 8 ounces dry orzo pasta (I used whole wheat). Whisk the red wine vinegar, Dijon mustard, oregano, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl.

Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. 4 servings (serving size: 1 3/4 cups orzo mixture, 2 avocado wedges, 3/4 teaspoon cilantro, and 3/4 teaspoon parsley). Cilantro-Lime Orzo Pasta Salad.

Cilantro-Lime Orzo Pasta Salad is light, refreshing, delicious, and perfect for picnics, potlucks, and backyard barbecues. Summertime is always seems full of delicious pasta salads. I’m a big fan. They are a great thing to take to picnics, barbecue.

Tuna & caper orzo with parsley Use capers, orzo, chilli and cherry tomatoes to make tuna pasta more exciting – and you may already have tuna and capers in the storecupboard Spicy tuna quinoa salad Update tuna pasta salad by skipping the mayo and adding balsamic vinegar, olive oil, colourful tomatoes and celery 8 ratings 4.4 out of 5. Cilantro Lime Orzo Salad. Marzetti Frozen Pasta® Orzo. Marzetti® Ranch Dressing.

Asian Slaw Tuna Salad Nicoise Mix Marzetti® Avocado Ranch Dressing with jalapeño and lime for a spicy, creamy dip. logo. dressingup-icon. marzetti_footer-icon. sistershuberts-icon. Hard-boiled eggs top this simple tuna pasta salad that’s coated in a lemon juice, honey, and mayo dressing. By Matthew Francis; This spicy macaroni salad recipe adds a kick to the favorite side dish, and is prepared in an Instant Pot(R) for quickness and ease. Spinach and Orzo Salad.

Orzo pasta is tossed with spinach, red onion, feta. Instructions Drain the tuna and flake with a fork in a medium-sized mixing bowl. Add the carrots, onion, craisins and cilantro and mix together.

In a small bowl, combine the mayonnaise, soy sauce, chili powder, sesame oil, cayenne pepper, and.

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Paired with sliced avocado and salsa you make yourself using the recipe on page (or a store-bought version) and served over cauliflower rice, this bowl is hearty and satisfying!

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
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Transfer the orzo to the very large bowl with the vinaigrette.

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Add the salmon, avocado, scallion, red onions, cilantro, and salt.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
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Add the bay leaf chopped very fine, and the pepper pod, cut in two, and set the gumbo back to simmer about an hour longer.

“How America Eats: A Social History of U.S. Food and Culture” by Jennifer Jensen Wallach
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This recipe is originally from Greens, our restaurant in San Francisco.

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• Rinsed and drained canned black beans, crumbled feta cheese, some diced avocado, and a dressing of fresh lime juice, olive oil, garlic, and cumin.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
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In a smaller bowl, combine the chipotles with the garlic, lime juice, cider vinegar, olive oil, and cilantro, and stir.

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Stir in shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño, and let simmer gently until heated through, about 2 minutes.

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One version mixes boiled shrimp and halved cherry tomatoes with a puréed salad dressing of olive oil, white wine vinegar, avocado, green onion, and a little mild green chile.

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This is also delicious served drizzled with Caramalised Balsamic Vinegar (see: Salad Dressings) and Tomato Salsa

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I’m looking for avocado recipes and saw this done. This is perfect! Thanks Natasha. ❤️

    Edit: new sub here, though i’m following your page on Facebook. ��

  • How funny, I have a lime and cilantro recipe video this week, too, mango, black bean and brown rice salad with lime and cilantro. Yours looks wonderful! I’ve also been enjoying whole grain orzo in the past year for extra whole grains.

  • I made this tonight and OMG!!! Funny thing is I don’t like avocado but this looks so delicious.. To my surprise I absolutely LOVE IT! Thanks for the recipe!��❤️��❤️

  • Does anyone remember on Marion’s season of MasterChef where a woman made tuna fried rice? I wonder if that’s where Marion got the inspiration from.

  • that sauce is very similar to a traditional vietnamese sauce used with many dishes. It just needs sugar. We literally use that stuff for everything. egg rolls, rice vermicelli and much more

  • let me tell people what I’ve experienced in my life I’m 62 years old and I can tell you I don’t care how healthy they say these oils are if you’re dumping that kind of olive oil in your salad that shit is still fattening onion look at the calorie count for one teaspoon I can’t believe there are healthy foods healthy fats I think fat is fat and even though it might not turn into saturated fat in your veins it turns into fat on your ass

  • One of mouth watering recipe.there’re many kind of rice recipes in the world.i think your recipes are the best.love it♥️♥️♥️yesterday i was thinking make a fried rice.ok today the special one with me.but i never used tuna for fried rice.last week i bought a one i’ll try today

  • Hi! New subscriber over here ;). The salad looks very fresh and delicious, can’t wait to taste it. I’ve got a question though. Do we need to cool the cucumber? I didn’t know raw cucumber was edible! Anyways, great video!

  • Suggestion, when I charcoal seafood or anything that’s quick I always have a chicken and/or veggies ready to go on afterward to fully use the coals, great for next day meals etc.

  • Thank you Marion! Fried rice is always a winner. Any more recipes you may have tucked away that utilize canned tuna would be greatly appreciated. Stay healthy and take care of those you love.

  • Thanks for your video Sam the cooking guy but hat is not a good amount for one person, serving that little would make people leave
    your home still hungry and never to return when/if invited again.

    I always make more that enough and always have 2nds for everyone, but then that is how Greek people cook and eat, especially since
    my Greek Ancestors taught civilization about all the arts globally.

    (A guest or anyone eating at your table should never leave hungry, nor should they have to ask for more food, since it should be made
    available at the onset of the meal by the person hosting the event……Example: Please everyone help yourselves to second helpings,
    and don’t be shy, eat until comfortable and satisfied.

  • You can grill ur fish however u like, im sure u could even bake, steam, wouldn’t make too much difference too me, aslong as the dressing to coat is yum =]

  • I just bought a 2-foot slab a Chilean sea bass it cost me a couple hundred dollars. This was a bad investment because Dwayne c-bass although it’s good it’s not that good where I need that much of it

  • This is a great sauce. I just made it this evening for some salmon fillets. Surprisingly, as good as it was over the fish, it was INCREDIBLE over the broccoli I steamed to go with it. In the next day or two, I’ll combine the leftover dressing with some chopped mango and herbs to make the other chili lime sauce Chef John did a few years ago.

  • Hi Natashas! What kind of herb can be replaced of cilantro for this salad?! Caz my family cannot eat that herb btw i want to make it this avocado tuna salad with another herb if can:)

  • Geez, you’re genius. Now that you’ve addressed that can of tuna in the pantry, I’m wondering if you’d address how to use the extra cans of clams that didn’t get used for clam chowder? Your ideas are fabulous and so easy thank you.

  • Thank you for that dish! So laughing at what you said about the tuna!!����
    I love to shop with Amazon..Back in March when Virus over came us. And tryed to get tuna but all the small can of tuna were sold out. I had to buy a 4lb can of tuna which i never open. Now that see make this rice minus the i can now open the can!!������
    Then i saw some one else make tuna cakes… so there u thank u!!��������

  • the sauce looks way too salty. Fish sauce is like liquid salt. I can’t imagine if the oyster sauce is as salty? just too much salt/sodium in the sauce.

  • Hold on to your butts. You’re thinking of Chilean Sea Bass, I believe.
    I’ve seen that movie repeatedly
    I’m tenacious. You have no idea.

  • So many fresh, delicious flavors and textures. Yum! This would make a great side dish, but it would also make a perfect lunch by itself, or with some hummus and pita.

  • The problem I have with her salads is all that cilantro…cannot stand the stuff, and she uses it in every salad…maybe something different?

  • This is great! Love this variation. We add tumeric tomatoes and little bit garam masala cooked cabbage and coriander. Must try too Marion:)

  • If you wanna show the industry some respect i would suggest calling yourself a cook until you`ve gone trough the countless years of training i takes to be worthy of the title chef….

  • I am 13 years old and I love cooking and baking I also do beauty things all with it I just made my first cooking video and it if Healthy Breaded Chicken

  • For a cheats rice hacku can use the microwave rice instead of day old precooked ricestraight from the packet, no need to heat it upjust into the pan and fry away!it’s perfect because it’s dry and well separated but already cooked!����

  • This looks so good. Does anyone know if this work good with pan-frying the fish? I don’t have a grill and I really want to try it.

  • New sub. This look so refreshing and I have everything on hand. Love that this was a straight forward recipe with dialogue that is about the recipe.

  • Hi Marion, I have been a follower of yours for quite a substantial period of time now I love your style of instruction as you have a remarkable gift whereby immediately after watching your videos, I have to make the dish you were cooking!! I just made the tuna fried rice and it turned out very well and I have a very happy tummy as a consequence. It is rainy and cold here in Scotland and just what I needed to make me happy again! Thank you so much for the joy and enthusiasm that you bring to all your cooking videos!! All the best xx

  • You did it the healthy waySpaghetti Limonepasta goes into another pot when its donesqueeze in half a lemon, add a tablespoon of butter, and the half of lemon you squeezed in. Stir it until the butter melts. Pecorino Romano on top. Where’s the salt? In the pasta water.

  • Was cruising YT for a pasta recipe as I only have a lemon and spaghetti left in the kitchen….and I come across this gem!! Sold with the Blazing Saddles comment!

  • I just have two questions. One, isn’t this just aglio e olio with a twist? And secondly, why did he add salt after he added the pasta into the pan? Like isn’t the cheese salty enough?


  • You could see that the pasta wasn’t al dente, it was underdone. When I saw the stiffness of some of the strands I just knew he would make an excuse for it.

  • I don’t know what makes Americans think that there is Asian sauce. Is there North American sauce or European sauce? Or is there Caucasian sauce or Hispanic sauce?

  • Sam: ” that’s enough for 1 person”. That’s 2 bites for me. Lol. That wasn’t even the whole 1/4 lb. of pasta which is barely for 1 person. Come on Sam. Get with the program.

  • I have tried the tuna with pasta,but with rice!! this is new for me,,but if you say so,then i believe you )))), will give it a try, Thanks Marion, love to you from Cairo, Egypt.

  • Hey Marion……LOVE LOVE LOVE your channel. I’ve watched so many of your shows and it’s inspiring. I am a recently diagnosed type II diabetic and have to watch carbs. I can’t eat white rice, and while brown is better, my doc says long grain and wild rice is best (not because carbs are less, but because it takes longer to digest, thus a lower glycemic index. Can fried rice be made with long grain and wild rice and taste ok?

  • I made this really good red meat pasta sauce and I wish I had written down the recipe, but I added some lemon and lime to it and it was strangely really good. There was a lot of garlic, jalapeños, sausage, ground beef, and some random spices in my kitchen. Very good for some odd reason. I’ll definitely have to experiment and make it again.

  • Watch me do a real home cooked fried rice with great work hei here. It’s really easy with gas stove and steel wok.


  • Just made this for dinner. I searched lemon garlic pasta and this video was at the top of the list. I didn’t look at any others because I love your channel. Your receipes ��are easy to follow along with and give room to adjust for individual taste.�� Thanks for another great video! Cheers! ��

  • It’s 12:34am. I Wanted spaghetti but I didn’t have spaghetti sauce. Almost went to bed hungry. But I got on my handy dandy YouTube app and came across this video and I had all the ingredients and whipped it right up. So simple yet so satisfying ��

  • “See I think this would be a good portion for one person” if you have a restaurant, I’m never coming LOL. That’s enough for a 2 year old

  • My compliments on your channel and the recipes Marion. Its interesting to note how chefs have certain trends and flavours they like to incorporate in their dishes and I have noticed this with yourself that garlic, peppers and onions, plus sauces, vinegars and wines feature regularly in your recipes. Fortunately as a devout hobby cook over the years I have noticed that I tend to lean towards very similar ingredients for my personal and entertainment tastes so your recipes are right up my Khaosan Road. Here in The Netherlands we are fortunate to have many Asian grocers which enables me to follow recipes closely, although we cannot purchase your own brand of sauces yet.

    One question, do you think that this featured recipe would be ok to eat cold for lunch, maybe with a little Kewpie mixed through? Thank you for the recipes and I look forward to enjoying many more.

  • Orzo is a weird pasta. I think that salad is the only way that orzo actually tastes good. Minced caprese with the balsamic is good too. Looks delicious. Great video

  • I’ve had something like this when I was in Cambodia, only with prawns. They were delicious, but I never figured out the ingredients of the sauce besides sambal and lime. Watching your video, I think this is what I’ve been looking for! Definitely going to make this soon. Thank you Chef John!

  • Love love love your video. I will follow your channel. I was surprised that you did not taste while you were cooking. You should always taste before you serve.

  • My Dad doesn’t like fish, would this still taste fishy? What recipe of yours wouldn’t taste fishy? I love your channel and blog (hard to find things tho). Please keep you the great work

  • Awesome Marion!! I’ve made a similar rice with tuna using sambal oelek for the chili, chopped tomatoes, sliced scallions and cilantro, minced ginger and a drizzle of sesame oil to finish. Definitely going to try your way!!! Yummmm!

  • Great work chef John! You are the only chef that isn’t afraid to use other ingredients besides the plain salt & pepper! Laura Vitale should take notes!

  • I made this for dinner earlier and gave it my own spin! So, aside from the canned tuna, I also added a spicy canned sardines (instead of the red chillies, red bell peppers and some kale leaves �� as for the stir fry sauce, I really just eyeballed the amount of oyster + fish sauce while also added some soy sauce. SO GOOD with the squeeze of lime ��

  • I made this dish for dinner, the night before last, and it turned out better than I could have hoped.
    I chose this particular recipe because I had a big bowl of precooked brown rice in the fridge and two tins of oil-packed tuna quietly staring at me from an eye-level shelf in the pantry. I bulked-up the recipe with some chopped carrots and rainbow chard, and used a couple tablespoons of chili-garlic sauce mixed with a fat teaspoon of gochujang paste in place of the chili peppers (which I had run out of).
    I served the finished fried rice with a chiffonade of basil on top, and my g/f (who is a bit of a food snob) pronounced it “really excellent!” and said I should add it to the regular meal rotation. So thank you for another winner, goddess Marion! ��

  • Hi dearest Marion and everybody out there! Many regards & a big hug from Germany �� I made this amazing dish yesterday, it was absolutely yammy and soooo easy �� Got everything needed in my fridge and pantry and I couldn‘t get enough of this really tasty and delicious result that came out of it! If you prepare this dish guys, don‘t miss Marion‘s slice of lime to squeeze the juice over the finished dish on your plate that’s the crown on top of the taste! Lots and lots and lots of love and THANK YOU Marion ����‍♀️ i am a big fan of yours and use to watch your channel up and down ������ Stay happy and healthy and please keep on cooking with us ��

  • I made the recipe and it was a very solid addition to a block party buffet. Tomatoes are not so easy to find in pints, the containers are more like 9 or 10 oz, but this was a fine amount. I found that I needed to add a lot more salt to correct the seasoning, so maybe seasoning the orzo water with salt might add more initial flavor and require less salt later on. All in all, a very good keeper recipe.

  • this is a great recipe but is there any reason why we can’t scramble the eggs directly in the pan instead of making an omelette and then chopping it up?

  • The way I make this is I sweat some thinly sliced garlic with about half a Serrano pepper diced finely. Add the pasta on the pan, add some parsley then some pasta water and half a lemon, let it cook for a min or two, then add some fresh parmesan, THEN I add the zest of a lemon and a small pad of butter. Man o man it’s a flavor explosion

  • What a good idea to use tin tuna for fried rice! Will defo cook this nice and easy dish. I love spicy fried rice too. Thanks Marion:)

  • Made this tonight for dinner, but with tilapia since it was what we had on hand. Delicious and easy, for sure! Served with salad, avocado and grilled corn. Used the sauce as dressing for the salad, too. This goes in the arsenal. Thanks Chef John!

  • you are correct. that was a ipad3 in the parcel which i got from Apple-YT questionnaire content last week. Listen, make sure you tell the address and email properly to send the giftbox. its worth a try here: bit.ly/147hf2O?=kowyw

  • I’ve made something similar to this a few times, but I’ve always topped it with a blend of chopped coriander stem and toasted sesame seeds. Canned tuna and rice is just a brilliant comfort food!

  • Wondering if you could do a video of the essentials needed in a asian kitchen? I really want to bulk buy ingredients so it will be easier to start with my asian cooking! It always seem like there is something I’m missing or wasteful to only buy for that one dish love your videos!

  • I just made this pasta dish and I love it!!! I love lemon so I used 4 lemons and 1 lime my in pasta dish! No, I didn’t make a family size dish only enough pasta for me and once again yes I love lemon!!!! Haha

  • Curly parsley < Italian flat parsley. IMO. It’s stronger, more savory and peppery in taste. Some stores such as Walmart sell it for the same exact price. Cool vid bro. I like how it’s just you in your kitchen. Nothing fancy. Cooking this for lunch btw, thanks!

  • Here is the Philippines we use avocado as a dessert avocado flavored ice cream, avocado shake or just simply mash the avocado it ice, sugar and milk

  • I make a lemon and caper angel hair pasta. But I don’t add the lemon until the last because otherwise you’ll lose the lemon flavor.

  • An AVID FAN of yours. I want a little crunch and a love red onions for any cold salad. I think adding english cukes seeded and chop into small cubes and a little bit red onion going to one of my favorite summer salad. Love your channel❤️

  • I don’t live in the same country as my grandma and I can’t fly over because of coronavirus. So for the time being Marion is basically my asian grandmother teaching me how to cook.

  • I like the curly parsley’s flavor better than the flat leaf Italian parsley. They’re both good tasting, but the curly parsley is better tasting to me. I am sad that it has fallen out of favor these days, because it is quite good.

  • Do you have a recipe for canned chicken or canned pork? Love your quick and easy quarantine recipes. Stay safe everyone! Have a happy 4th of July.����������

  • This is a lovely simple dish. Yet, I find myself watching your video again. I am very impressed at the love you bring to the camera.

  • Sam this looks delious, ques… Can you do this recipe with whole wheat pasta?? I’m a diabetic & can’t have regular pasta, do will whole wheat pasta work?? Sam, do you think down the road, you might have a few recipes for people with diabetes?? that would be great, thanx Sam,,, ��Cathy�� in New York…��☺

  • It is weird how I always look forward to marion rolling her eyes after taking a bite plus she does it in a way where her eyes always roll to the right side hehe.. it is so satisfying..the dish is so good it makes your eyes roll