Tuna and Orzo Lettuce Wraps with Parsley-Caper Vinaigrette


Flaky tuna is tossed with orzo, chickpeas, sun-dried tomatoes and shallots and dressed in a tangy parsley-caper vinaigrette.



For salad:

  • 1 1/2 cups uncooked orzo
  • 1 (5 ounce) can Genova Solid Light Tuna in Olive Oil, drained
  • 1/2 cup sun-dried tomatoes, sliced (drain if using oil packed)
  • 2 tablespoons shallots, minced
  • 1 (15.5 ounce) can chickpeas, rinsed and drained

For vinaigrette:

  • 3 tablespoons capers, drained
  • 3 tablespoons white wine vinegar
  • 1 clove garlic, roughly chopped
  • 1/4 cup flat leaf parsley, roughly chopped
  • 1/4 teaspoon ground white pepper
  • 1/4 cup extra-virgin olive oil
  • Boston lettuce leaves, for serving


  1. Bring a large pot of salted water to a boil. Stir in orzo and cook to al dente according to package directions (mine took 9 minutes). Rinse under cold water and drain well. Place pasta in a large bowl along with remaining salad ingredients.
  2. For vinaigrette, place capers, vinegar, garlic, parsley and pepper in a food processor and pulse until finely chopped, scraping down sides as needed. Stream in oil with the motor running until smooth. Taste for seasoning and adjust if necessary.
  3. Pour vinaigrette over salad and mix well so all of the ingredients are coated. Cover and refrigerate for a minimum of 2 hours.
  4. To serve, spoon tuna-orzo mixture into lettuce leaves and enjoy!


Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli


  • Serving Size: 4
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