Time for lunch!
Orzo, Artichoke and Tuna Salad
Number of Servings: 4
Salad and Vinaigrette Ingredients:
½ cup (125 mL) dry orzo pasta
2 tablespoons (30 mL) olive oil
Juice and zest from ½ of a lemon (about 2 tablespoons juice)
1 jar (170 mL) artichoke hearts, drained, roughly chopped
1 can (170 grams) flaked or chunk tuna, drained
1 cup (250 mL) chopped fresh tomatoes
¼ cup (60 mL) chopped green onions
¼ cup (60 mL) finely chopped red onion
Sea salt; freshly ground black pepper
½ cup (125 mL) fresh chopped basil
¼ cup (60 mL) toasted pine nuts
Mixed greens or fresh spinach
- Prepare orzo: Bring a pot of water to a boil; add a generous amount of salt; add orzo and cook for 8 minutes, or until al dente. Drain, give it a quick rinse with cold water, and place in a shallow bowl to cool. Immediately add the olive oil, lemon zest and juice. Mix together and allow to come to room temperature, or to cool completely in the fridge.
- When orzo has cooled, add tomatoes, green and red onions. Stir to thoroughly combine. Season to taste.
- Just before serving, fold in artichokes, tuna, and chopped basil.
- Serve as is, or on a bed of mixed greens or spinach; garnish with toasted pine nuts and extra chopped basil.
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