20 minsDinner

Lemon orzo primavera salad with tuna

Makes: four servings
Makes: four servings


  • 2 cups artichoke hearts
  • 12 oz asparagus
  • 1 shallot
  • 1 ⅓ cups orzo
  • 1 cup peas
  • ¼ cup olive oil
  • 1 lemon
  • ½ tsp red pepper flakes
  • ½ cup dill
  • 1 lb canned tuna


  1. Bring a pot of salted water to boil. While you wait, coarsely chop artichoke hearts. Trim asparagus into 1-inch pieces, discarding the tough bottom stems. Peel and mince shallot.

  2. When water is boiling, add orzo and reduce heat to a simmer. Cook 6 minutes, until al dente not but quite ready. Add asparagus and frozen peas. Cook 2 minutes, then drain together.

  3. While orzo cooks, whisk together olive oil, 2 tbsp lemon juice and shallot. Season well with salt, pepper and red pepper flakes.

  4. Combine orzo mixture, artichoke hearts and dill in a bowl. Flake tuna and add to the bowl. Drizzle with dressing and toss to coat.