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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This tastes so fresh and healthy, it's hard to believe it's a 20 minute pantry supper. It's even faster if you you have a jar of tapenade on hand. Ingredients:
6 ounces orzo pasta |
2 cups water |
2 cups chicken stock |
2 (6 ounce) cans solid white tuna, drained |
1 (14 ounce) can diced tomatoes, drained |
1 cup kalamata olive, pitted |
2 teaspoons capers |
2 garlic cloves |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
1 -2 teaspoon thyme (fresh or dried) (optional) |
1 -2 teaspoon basil (fresh or dried) (optional) |
1/2 cup parmesan cheese (pre-grated is fine) |
1 tablespoon garlic powder |
1/4 teaspoon black pepper, freshly ground |
Directions:
1. Boil water and stock in a large pot.
2. Add orzo and cook until tender, about 10 minutes.
3. While orzo is cooking, process olives, capers, garlic, olive oil, vinegar, and optional herbs in a blender or food processor until it resembles a course paste (i.e. tapenade).
4. When orzo is cooked, drain it, return it to the pot and stir in the tapenade to coat the noodles. Add more olive oil if it seems dry.
5. Mix in flaked tuna, tomatoes, parmesan, garlic powder and freshly ground black pepper.
6. Stir well and serve.
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