Mediterranean Tuna Orzo Salad
with asparagus, pine nuts and feta
Ingredients
- Orzo
- Canned Tuna
- Asparagus
- Lemon
- Sun-Dried Tomatoes
- Feta Cheese
- Kalamata Olives
- Fresh Italian Parsley
- Pine Nuts
- Red Onion(s)
- Garlic Clove(s)
Necessary elements
Pot, bowls, pan, zester.
1. Remove the ends of the asparagus and cut the rest of the asparagus into pieces. Chop the sundried tomatoes, the olives, the parsley, the onion and the garlic. Zest the lemon.
2. Bring a pot of salted water to a boil. Cook the orzo 4-5 minutes. Add the asparagus and cook for another 2-3 minutes. Drain and reserve.
3. In a pan over medium heat, roast the pine nuts for 3-4 minutes until colored. Remove from the pan and reserve.
4. In a bowl, combine the lemon juice, the garlic, the parsley, the lemon zest and a drizzle of olive oil.
5. In a bowl, combine the orzo and asparagus, the sundried tomatoes, the olives, the onion to taste and the drained tuna.
6. Serve the orzo salad. Garnish with the pine nuts, the crumbled feta and the sauce. Bon appetit!