Ingredients
Olive tapenade:
- Olives - 1 cup , pitted ((kalamata or green both work))
- Garlic - 1 clove , peeled
- Capers - 2 Tbsp
- Dijon mustard - 1 tsp
- Thyme leaves - 1 tsp
- Anchovy paste (optional) - 1 tsp
- Olive oil - 3 Tbsp
Tuna Orzo Salad:
- Garbanzo beans (14 oz / 397 g can) - 1 1/2 cans , rinsed and drained
- Artichokes - 1 can , quartered
- Cherry tomatoes - 1/2 pint , halved
- Olive tapenade - 1/2 cup ((ingredients listed separately))
- Orzo - 1/2 lb
- Thyme - 4 sprigs , leaves of
- Lemon - 1 , juice of
Prep
- Chickpeas - Rinse and drain.
- Artichokes / Tomatoes - Prep as directed.
- Make tapenade - Combine olives, garlic, capers, Dijon, thyme, anchovy paste, and olive oil in a food processor. Puree until it breaks down. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
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Make
- Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add orzo. Cook until al dente, tender but not soggy. Drain.
- Mix orzo with chickpeas, artichokes, thyme, 1/2 cup (118 cm) of tapenade (save remainder for tomorrow night's dinner), and lemon juice. Season to taste with salt and pepper. Top with cherry tomatoes.
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