Italian Orzo Tuna Salad

Week 422. Year 9. Tommy is 42. Spring cleaning and pit maintenance. The mortar checked, the grate inspected, the tools organized. The business running steady — DeShawn handling the big jobs, Marcus on the commercial side, the name Beaumont on the vans and the invoices and the reputation. Rémy (12) in school, cooking and fishing. The garden is producing. The bayou is running. The roux is turning.

Made shrimp and grits this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. The door is open.

The shrimp and grits anchored the week — filled the house, fed the people who walked through the door — but the meal I keep coming back to as the weather shifts and the garden starts giving is this Italian Orzo Tuna Salad. It moves like spring does: light on its feet, pulling together whatever’s ready, asking nothing from you except a few good ingredients and the willingness to sit down and eat. When the business is steady and Rémy is at the table and the bayou is running outside, this is the kind of dish that belongs in that moment.

Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Servings: 4

Ingredients

1 1/2 cups dry orzo pasta
2 (5 oz) cans tuna in olive oil, drained
1 cup cherry tomatoes, halved
1/2 English cucumber, diced
1/3 cup pitted Kalamata olives, halved
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
3 tablespoons capers, drained
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper to taste
Lemon wedges, for serving

Instructions

Cook the orzo. Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente, about 8–9 minutes. Drain and rinse under cold water to stop cooking. Spread on a sheet pan and let cool completely.
Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until combined.
Combine the salad. In a large bowl, combine the cooled orzo, drained tuna, cherry tomatoes, cucumber, olives, red onion, parsley, and capers. Toss gently to distribute the tuna evenly without breaking it down too fine.
Dress and season. Pour the dressing over the salad and toss to coat. Taste and adjust salt, pepper, or vinegar as needed. If the salad feels dry after resting, add a drizzle of olive oil.
Rest and serve. Let the salad sit for at least 5 minutes before serving so the orzo absorbs the dressing. Serve with lemon wedges on the side. Keeps refrigerated for up to 3 days.

Nutrition (per serving)

Italian Orzo Tuna Salad — When the Bayou Feeds the Table