"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Orzo and Tuna: A Twist on the Bustamante Classic Recipe

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This recipe for Orzo and Tuna: A Twist on the Bustamante Classic, by , is from Our Combined Culinary Genius Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tony Bustamante

Category:
Category:

Ingredients:  
Ingredients:  
Good quality olive oil
1 c orzo (I like Barilla)
1 can 2 oz yellowfin tuna in oil (I like Genova brand)
1 medium yellow onion
1 T capers
Salt/pepper
1 T butter
Freshly grated Parmesan cheese

Directions:
Directions:
Fill a large pot 3/4 full and salt.

--- Tuna Prep ---
Coat bottom of a medium sauce pan with olive oil. Finely chop onion. Add onion to medium sauce pan and oil on medium heat. Add light salt and pepper. Cook until onions become translucent. Add capers. Drain tuna and add to onions. Break up tuna in onions, stir. Drop heat to low and allow to simmer for 2 minutes. Turn off heat.

--- Orzo Prep ---
Add orzo to boiling water. Cook for 9 minutes, then drain thoroughly. Put orzo back in large pot and add butter. Still in completely until melted. Once completely melted add tuna and stir. Plate and add Parmesan cheese and light pepper to taste.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
One of my favorite meals prepared by my parents is spaghetti and tuna. Certainly an odd combination when viewed through the American palette but a new and delicious dish awaits those brave enough to move past the name.

 

 

 

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