Mediterranean Orzo with Tuna
Serves 4
- 1 16 oz package orzo (or other pasta shape of your choice)
- ½ stick butter
- ¼ cup olive oil
- 1 can albacore tuna, packed in water – do not discard the water
- 4 cups fresh spinach
- Juice and zest of 1 lemon
- 1 cup Kalamata olives, sliced
- 2 Tb capers
- 8 oz feta cheese, diced or crumbled
- Salt and pepper
- ¼ cup chopped fresh dill or 1 tsp dried
Cook the orzo according to package directions — usually about 8 minutes or so until al dente, and drain.
In a saucepan, melt the butter with the olive oil, add the tuna along with the water it’s packed in, and simmer for about 4 minutes. Add the spinach and continue cooking until it has wilted. Add the lemon juice, Kalamatas, capers, feta, salt, pepper, and dill, and cook for a few more minutes until the flavors have combined.
Toss with the pasta and serve.
