Tuna Orzo Salad
This tuna orzo salad works for picnics and weeknight dinners. Instead of using a typical vinaigrette, we use flavorful olive tapenade to bring the ingredients together. You'll have enough tapenade...
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Cooking tools:
- Food processor
- Saucepan
- Colander
- Mixing bowl
- Can opener
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Airtight container
Ingredients
- 1 cup Olives, pitted ((kalamata or green both work))
- 1 clove Garlic, peeled
- 2 Tbsp Capers
- 1 tsp Dijon mustard
- 1 tsp Thyme leaves
- 1 tsp Anchovy paste (optional)
- 3 Tbsp Olive oil
- 1 lb Tuna, canned ((in water or oil is fine))
- 1/4 cup Mayo or plain yogurt
- 1 can Artichokes, quartered
- 1/2 pint Cherry tomatoes, halved
- 1/2 cup Olive tapenade ((ingredients listed separately))
- 1/2 lb Orzo
- 4 sprigs Thyme, leaves of
- 1 Lemon, juice of
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