Tuna Orzo Salad

Here's a quick and easy recipe that I recommend for lunch or a lite dinner. I apologize for the photo. I forgot to take one once we plated it.



Ingredients

8 oz. dried orzo pasta

2 Roma tomatoes, diced

1/4 c. Italian parsley, chopped

1 can tuna fish (fresh tuna would probably be excellent with this as well)

3/4 c. extra virgin olive oil

1/4 c. lemon juice

2 t lemon zest
2 t lime zest

1/2 t Dijon mustard

1/2 t kosher salt

1/2 t ground black pepper



At least 30 minutes prior to meal time, but less than 2 hours before meal time, make the dressing for the salad. The flavors need time to meld. Whisk lemon juice, zest, mustard, salt and pepper together. Slowly add extra virgin olive oil in a light steady stream while whisking vigorously to combine the juice and oil. Allow to sit for at least 1/2 hour - cover and refrigerate while waiting to use.



Prepare orzo pasta according to package instructions. After cooked, allow orzo to reach room temperature and gently stir in tomatoes, parsley and tuna (or place the tuna on top of the salad for a different presentation). Add 1/4 to 1/2 of the vinaigrette to the salad and stir. Upon serving the salad, drizzle a small amount of vinaigrette on top of each plate.



Bon Apetite!