Greek Tuna Casserole

Name: Greek Tuna Casserole
Yield: 6
Ingredients: Nonstick cooking spray; 1/3 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 1/2 teaspoons finely shredded lemon peel; 2 tablespoons lemon juice; 1 clove garlic, minced; 4 tablespoons snipped fresh oregano; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup panko (Japanese-style bread crumbs); 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; 1/2 cup ripe olives, halved; 1/4 cup crumbled feta cheese (1 ounce); 1 lemon, cut into 6 wedges

Greek Tuna Casserole was pinched from <a href="http://www.diabeticlivingonline.com/recipe/greek-tuna-casserole/" target="_blank">www.diabeticlivingonline.com.</a>

INGREDIENTS

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Nonstick cooking spray

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1/3 cup dried whole wheat orzo pasta

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1 medium eggplant, ends trimmed, cut into 1-inch-thick slices

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1 large red sweet pepper, stemmed, quartered, and seeded

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2 tablespoons olive oil

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1 1/2 teaspoons finely shredded lemon peel

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2 tablespoons lemon juice

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1 clove garlic, minced

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4 tablespoons snipped fresh oregano

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1/2 teaspoon salt

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1/4 teaspoon ground black pepper

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1/2 cup panko (Japanese-style bread crumbs)

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3 5 - ounce cans very low sodium tuna (water pack), undrained, large pieces broken up

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1 9 - ounce package frozen artichoke hearts, thawed and quartered if needed

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1/2 cup ripe olives, halved

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1/4 cup crumbled feta cheese (1 ounce)

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1 lemon, cut into 6 wedges

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