1. Boil water and stock in a large pot. 2. Add orzo and cook until tender, about 10 minutes. 3. While orzo is cooking, process olives, capers, garlic, olive oil, vinegar, and optional herbs in a blender or food processor until it resembles a course paste (i.e. tapenade). 4. When orzo is cooked, drain it, return it to the pot and stir in the tapenade to coat the noodles. Add more olive oil if it seems dry. 5. Mix in flaked tuna, tomatoes, parmesan, garlic powder and freshly ground black pepper. 6. Stir well and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
