1 jar Tonnino tuna filets in Spring Water, drained
11/2 cups dried orzo
1 Tbs. extra-virgin olive oil
1 small yellow onion, finely chopped
Freshly ground black pepper and salt
½ cup white wine
1 14-oz. can artichoke hearts, drained and quartered
½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
¼ cup crème fraîche or sour cream
¼ cup fresh lemon juice
¼ cup fresh basil, julienned
Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package instructions. Drain well.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp. salt, and freshly ground pepper. Sauté until browned, about 7 – 8 minutes. Remove the skillet from the heat and add the wine. Return the skillet to the heat and stir well, scraping any browned bits from the bottom. Add the artichoke hearts and sun-dried tomatoes and cook until heated through, 2 to 3 minutes more. Off the heat, gently stir in the tuna.
Transfer the orzo to a bowl and toss with the crème fraîche and lemon juice. Add the tuna mixture, half of the basil and salt and pepper to taste. Toss gently to combine. Spoon into bowls, garnish with the remaining basil, and serve.
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