One Pot Wonder

"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."
 
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photo by The Left Handed Chef photo by The Left Handed Chef
photo by The Left Handed Chef
Ready In:
20mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. This was waaaaaay too salty. It wasn't for us.
     
  2. 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!
     
  3. 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!
     
  4. For a weeknight meal, this was pretty good. I don't like olives and didn't have capers, but it was still good. I added fresh parsley to the paste. Easy to make.
     
  5. Nice flavours, fast prep...would be just as nice with other forms of pasta.
     
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