1 lb. Pappardelle’s Tuxedo Orzo 1 small red onion, diced 1 cup black olives, diced and pitted 2 (6.5 oz.) cans chunky style tuna, water packed 1/2 teaspoon Italian herbs 1/4 cup extra virgin olive oil Juice of 2 lemons 3 garlic cloves, chopped finely 3 tablespoons small capers, rinsed 1 teaspoon dry mustard 1 teaspoon dill weed 1/2 cup dry white Italian wine 1 cup fresh Italian parsley, chopped Freshly ground pepper to taste
Instructions:
Cook orzo in a pot of boiling water until al dente (about 8-11 minutes).
Meanwhile, in a large sauté pan, sauté onion, olives, tuna and Italian herbs in olive oil and lemon juice for 3 minutes. Add capers, mustard, dill and white wine. Cook for 5-8 minutes, stirring often, to create a creamy sauce with the tuna-mustard-wine base.
Drain orzo and add to tuna sauce. Garnish with parsley and add pepper to taste.
