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Serves 4 |
Tuna Nicoise With Orzo and Parmesan
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Ingredients:
- 12 oz orzo pasta
- 1 cup frozen green peas
- 2 tuna steaks (8 oz ea)
- salt and ground black pepper
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 12 tsp dried oregano
- 1 cup diced oil-packed sundried tomatoes
- 1/2 cup pitted Nicoise olives, halved lengthwise
- 1/4 cup chopped fresh basil
- 1/4 cup shredded or grated parmesan cheese
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Preparation:
- Cook pasta according to package directions, adding peas for the last 30 seconds of cooking. Drain and set aside.
- Preheat broiler.
- Season both sides of tuna steaks with salt and black pepper. Place steaks on a baking sheet and broil 5 minutes per side, until fork-tender. Remove from heat and set aside.
- In small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, and 1/2 tsp each of salt and black pepper.
- In a large bowl, toss together cooked pasta, peas, and dressing. Using two forks, pull tuna apart into 2-inch chunks. Fold tuna into pasta along with the sundried tomatoes, olives, and basil.
- Sprinkle parmesan cheese over top.
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