Tuna Casserole with Orzo Eggplant & Feta

Tuna casserole is a timeless comfort-food recipe; this one incorporates eggplant, artichoke hearts, oregano, olives and feta cheese for a Greek-inspired flair.

Nutrition Information

190 Calories

40g Carbohydrates

13g Protein

644mg Potassium

6g Fiber

12g Sugar

Ingredients

⅓ cup dried whole-wheat orzo pasta
1 medium eggplant, ends trimmed, cut into 1-inch-thick slices
1 large red sweet pepper, stemmed, quartered, and seeded
2 tablespoons olive oil
1 ½ teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 clove garlic, minced
4 tablespoons snipped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup Panko breadcrumbs
3 (5 ounce) cans very low sodium tuna (water pack), undrained, large pieces broken up
1 9-ounce package frozen artichoke hearts, thawed and quartered if needed
½ cup ripe olives, halved
¼ cup crumbled feta cheese (1 ounce)
1 lemon, cut into 6 wedges