I found this recipe on FineCooking.com and thought it sounded good. Plus I had all the ingredients on hand already.I did not have sun-dried tomatoes, so I threw in some halved cherry tomatoes when I added the tuna. I also only had light tuna and not chunk white. For the wine I used a small bottle of Barefoot Chardonnay. It turned out delicious.
- Kosher salt
- 1-1/2 cups dried orzo (about 9 oz.)
- 1 Tbs. extra-virgin olive oil
- 1 small yellow onion, finely chopped
- Freshly ground black pepper
- 1/3 cup dry vermouth or white wine
- 1 14-oz. can artichoke hearts, drained and quartered
- 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 1 5-oz. can water-packed solid white tuna, drained
- 3 Tbs. sour cream
- 3 Tbs. fresh lemon juice
- 3 Tbs. coarsely chopped fresh basil
- Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package timing until al dente. Drain well.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until deep golden brown, 7 to 8 minutes.
- Remove the skillet from the heat and add the vermouth or wine. Return the skillet to the heat and stir well, scraping up any browned bits from the bottom.
- Add the artichoke hearts and sun-dried tomatoes and cook just until tender and heated through, 2 to 3 minutes more. Off the heat, gently stir in the tuna.
- Transfer the hot orzo to a large bowl and toss with the crème fraîche and lemon juice.
- Add the onion-artichoke mixture, 2 Tbs. of the basil, and salt and pepper to taste. Toss gently to combine.
- Spoon into bowls, garnish with the remaining 1 Tbs. basil, and serve.
Calories (kcal): 470; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 4; Protein (g): 23; Monounsaturated Fat (g): 5; Carbohydrates (g): 60; Polyunsaturated Fat (g): 1.5; Sodium (mg): 710; Cholesterol (mg): 25; Fiber (g): 4