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.


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.

Unknown 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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