Ingredients
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6 ounces orzo pasta
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2 cups water
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2 cups chicken stock
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2 (6 ounce) cans solid white tuna, drained
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1 (14 ounce) can diced tomatoes, drained
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1 cup kalamata olive, pitted
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2 teaspoons capers
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2 garlic cloves
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1/4 cup olive oil
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2 tablespoons red wine vinegar
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1 -2 teaspoon thyme (fresh or dried)
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1 -2 teaspoon basil (fresh or dried)
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1/2 cup parmesan cheese (pre-grated is fine)
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1 tablespoon garlic powder
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1/4 teaspoon black pepper, freshly ground
Instructions
- Boil water and stock in a large pot.
- Add orzo and cook until tender, about 10 minutes.
- 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).
- 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.
- Mix in flaked tuna, tomatoes, parmesan, garlic powder and freshly ground black pepper.
- Stir well and serve.