Name: Orzo Salad with Tuna or Salmon
Ingredients: 2 cans (170g/6oz) solid white tuna, drained; 1-1/4 cups orzo; ⅓ cup olive oil; 4 tbsp 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

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 (170g/6oz) solid white tuna, drained

1-1/4 cups orzo

⅓ cup olive oil

4 tbsp 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)

Ingredients