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.
- 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
- 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.