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–+ servings

Tuna and Orzo Lettuce Wraps with Parsley-Caper Vinaigrette

Bowl of ingredients ready to toss together to make tuna and orzo lettuce wraps.
Flaky tuna is tossed with orzo, chickpeas, sun-dried tomatoes and shallots and dressed in a tangy parsley-caper vinaigrette.
Big Flavors from a Tiny Kitchen - Ashley Covelli
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Servings: 4 serving
Course: Main Dish
Cuisine: American
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes

Ingredients
  

For salad:
  • 1 ½ cups uncooked orzo
  • 1 5 ounce can Genova Solid Light Tuna in Olive Oil, drained
  • ½ 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
  • ¼ cup flat leaf parsley roughly chopped
  • ¼ teaspoon ground white pepper
  • ¼ cup extra-virgin olive oil
  • Boston lettuce leaves for serving

Method
 

  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!

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