Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups uncooked orzo
  • 1 (5 ounce) can Genova Solid Light Tuna in Olive Oil, drained
  • 1/2 cup sun-dried tomatoes, sliced (drain if using oil packed)
  • 2 tablespoons shallots, minced
  • 1 (15.5 ounce) can chickpeas, rinsed and drained
  • 3 tablespoons capers, drained
  • 3 tablespoons white wine vinegar
  • 1 clove garlic, roughly chopped
  • 1/4 cup flat leaf parsley, roughly chopped
  • 1/4 teaspoon ground white pepper
  • 1/4 cup extra-virgin olive oil
  • Boston lettuce leaves, for serving

Instruction

  • Bring a large pot of salted water to a boil. Stir in orzo and cook to al dente according to package directions (mine took 9 minutes). Rinse under cold water and drain well. Place pasta in a large bowl along with remaining salad ingredients.
  • For vinaigrette, place capers, vinegar, garlic, parsley and pepper in a food processor and pulse until finely chopped, scraping down sides as needed. Stream in oil with the motor running until smooth. Taste for seasoning and adjust if necessary.
  • Pour vinaigrette over salad and mix well so all of the ingredients are coated. Cover and refrigerate for a minimum of 2 hours.
  • To serve, spoon tuna-orzo mixture into lettuce leaves and enjoy!