Lemon orzo primavera salad with tuna
- 1 cup artichoke hearts
- 12 oz asparagus
- 1 shallot
- 1 cup orzo
- 1 cup peas
- ¼ cup olive oil
- 1 lemon
- ½ tsp red pepper flakes
- ½ cup dill
- 12 oz canned tuna
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.
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.
While orzo cooks, whisk together olive oil, 2 tbsp lemon juice and shallot. Season well with salt, pepper and red pepper flakes.
Combine orzo mixture, artichoke hearts and dill in a bowl. Flake tuna and add to the bowl. Drizzle with dressing and toss to coat.