Total Time
Prep 10 mins
Cook 10 mins

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 Nutrition


  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.
Most Helpful

3 5

This was waaaaaay too salty. It wasn't for us.

Unfortunately, we didn't really like this (my husband especially). I used 2 tsp. dried thyme and 1 tsp. dried basil, and I think the thyme was the problem. However, it was extremely easy, and I would recommend trying it. No chopping!

4 5

After reading the reviews, I used wheat elbows instead of orzo. I boiled 3 c. water and only 1 c. of stock. Also, I used a 3.8 oz can of sliced black olives b/c thats what I had in the pantry. I love that most ingrediants were ready to go when I got home! I used basil,fresh thyme and garlic salt (not a full Tsp. since I realized that it was not powder as I was adding it) I topped this with Asiago...yum!