Tuxedo Orzo Con Tuna Misi

Serving Size:  4-6


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



  1. Cook orzo in a pot of boiling water until al dente (about 8-11 minutes).
  2. 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.
  3. Drain orzo and add to tuna sauce. Garnish with parsley and add pepper to taste.