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Lemony Orzo with Tuna and Artichoke Hearts

Liz Pearson
  • minutes
  • Serves

INGREDIENTS

1 5 ounce can

Solid white tuna, water-packed

1 14 ounce can

Artichoke hearts

3 tbsp

Basil, fresh

1/2 cup

Sun-dried tomatoes, oil-packed

1

Yellow onion, small

3 tbsp

Lemon juice, fresh

1 1/2 cups

Orzo, dried

1

Black pepper, Freshly ground

1

Kosher salt

1 tbsp

Olive oil, extra-virgin

3 tbsp

Creme fraiche or sour cream

1/3 cup

Dry vermouth or white wine