The dainty, rice-shaped orzo suits this light summer salad, but feel free to use any small pasta. You can use canned salmon in place of the tuna. Makes 4-6 servings.
2 cans (170 g/ 6 oz.) solid white tuna, drained
1-1/4 cups orzo
1.5 L boiling water, with 2 t. salt
1/3 cup olive oil
4 T. white or red wine vinegar
2 tomatoes, diced
½ medium red onion, quartered and thinly sliced
½ cup green or red peppers, cut into small dice
½ cucumber or zucchini, finely chopped and seeded
¼ cup chopped fresh basil, mint and/or parsley
Black pepper, and salt, depending on saltiness of tuna
Add the pasta to the boiling salted water and cook for 8 to 10 minutes, just until al dente. Drain the pasta well and place it in a salad bowl. While it’s still warm, toss the pasta with the olive oil and vinegar.
Break up the tuna/salmon into smaller chunks and add it to the pasta with the vegetables and herbs. Toss gently to avoid breaking up the tuna/salmon. Let sit for 30 minutes for the flavours to blend.
(Mrs. Cook’s Kitchen by Gay Cook, Whitecap Books, www.whitecap.ca)