Friday, August 7, 2009

Orzo salad with tuna and fresh tomato

Disclaimer: I didn't get a nice sharp picture of my own dish. However, this one looks a lot like it...thanks to FoodNetwork.



The inspiration for this came from a trip to Denver's excellent farmer's market, Heinie's, where we found fresh Colorado tomatoes (ours in the garden aren't ready yet). The herbs are ours, though. I wouldn't make this with a store-bought tomato - the fresh taste of what I used is incomparable.


Orzo with tuna and fresh tomato
Orzo pasta
6 oz. pouch tuna in water
1 large fresh tomato
1 tsp fresh thyme, chopped
1 tbsp fresh basil leaves, julienned
1 tbsp chives, chopped fine
1 jalapeno pepper, ¾ deveined and seeded, diced fine
salt and pepper to taste
1 tbsp olive oil
juice of ¼ lemon

Cook the orzo in well-salted water according to package directions. Drain and rinse under cold water. Set aside.

Cut the tomato into a fine dice. Combine the tomato, orzo, tuna, thyme, basil, chives and jalaeno in a large bowl. Season with salt and pepper and drizzle with olive oil and the lemon juice. Toss thoroughly to combine. Let stand one hour at room temperature before serving.


2 comments:

Nell Jean said...

The first time I ate tuna, pasta and tomato salad was fifty years ago as a teenager visiting in Savannah. Back then southern cooks didn't add many herbs and exotic pasta was macaroni shells. With cheddar cubes added, it was a filling meal for a crowd of visitors.

I came here from the Obsessive Chef's blog.

Jenn said...

Wow, I wonder how I missed this recipe while searching your site! I love it. I just made something similar Friday night...but with salmon. I'll be posting about it this week.

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