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Tuxedo Orzo Con Tuna Misi

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Serving Size: 
  • 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 Bella Sol California 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.

From This Recipe

$8.00 | 1 lb. package