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orzo salad with tuna and green beans
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Orzo salad with tuna and green beans

A great summer salad with a citrusy bite
Total Time30 minutes
Course: Dinner, Main Course, Salad
Cuisine: American, European
Keyword: green beans, orzo, tuna
Servings: 4

Ingredients

  • 200 g (7 oz) green beans trimmed and chopped in roughly 2 cm pieces
  • ½ tsp baking soda
  • 150 g (¾ cup) orzo
  • 65 g (½ cup) toasted hazelnuts or almonds roughly chopped
  • 130 g (4.5 oz) canned tuna drained weight
  • 2 tbsp chives chopped

Dressing:

  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • ¾ tsp salt
  • 2 tbsp walnut oil
  • 1 tbsp olive oil
  • ½ tbsp orange zest
  • 1 ½ tbsp orange juice
  • Black pepper to taste

Instructions

  • Cook the green beans: Bring about 1 liter of water with a pinch of salt to boil in a medium pot. Once boiling, add the ½ tsp baking soda (to help keep the green beans green). Add the green beans and simmer for 10 minutes or until cooked but not soft. Once cooked, drain and rinse under cold water.
  • Cook the orzo: Bring a second pot of water to boil for the pasta with a good pinch of salt. Cook the orzo according to package directions. Drain and rinse under cold water. Drain well.
  • Make the dressing: Mix all the dressing ingredients in a small bowl.
  • Combine: In a salad bowl combine the cooked green beans, orzo, along with the chopped hazelnuts, tuna and chives. Stir on dressing, and adjust salt to taste.