FRIDAY FISH: Tuna-Asparagus Orzo Salad with Double Lemon Vinaigrette

This is the sort of carefree dish I throw together in the summer when it’s too hot to cook, making the orzo -- or even the whole shebang-- first thing in the morning to avoid the dreaded, stuffy 6pm kitchen. Its lemony goodness is just as good in cooler weather. If there are only two of you and you don’t gobble it all down at night, there'll be a container full to have for lunch the next day. Need something to take to a potluck, on a picnic, or to a neighbor who just had hip surgery? This covers that bill, too, because it keeps well. For a gluten-free version, use cooked white or brown rice, or gluten free orzo (available from De Lallo).

4 servings

Ingredients

DOUBLE LEMON VINAIGRETTE:

¼ cup fresh lemon juice (juice of 2 small lemons) and zest of one lemon (Zest lemon before juicing.)
Minced clove of garlic
1 teaspoon Dijon-style mustard
¼ teaspoon each kosher salt and fresh ground black pepper
⅛ teaspoon crushed red pepper
¼ cup extra virgin olive oil

SALAD:

8 ounces (1/2 pound) whole wheat or white orzo
Extra virgin olive oil
Kosher salt and fresh ground black pepper
1/4 pound (4-ounces) asparagus, trimmed, and cut into 1-inch dice
2 (5-ounce) cans tuna- I like the “do not drain” varieties ---See Cook's Notes
½ each small red onion, yellow or red bell pepper, fennel bulb, cut into small dice
Minced clove of garlic
Small handful minced fresh parsley
½ cup sliced kalamata olives
2 small ripe tomatoes, diced -- for garnish
1/2 ripe avocado, diced -- for garnish
1 lemon, cut into wedges-- for serving

Instructions

MAKE THE LEMON VINAIGRETTE: In a small bowl or measuring cup, whisk together the lemon juice, lemon zest, garlic, mustard, salt, and pepper. Let rest a few minutes. Slowly whisk in the olive oil until well-combined or emulsified. Set aside.
COOK THE ORZO AND ASPARAGUS: In a 6 or 8-qt covered pot, bring 4-5 quarts cold water to boil. Add a generous teaspoon of kosher salt. Pour in orzo and cook for 6-7 minutes, stirring occasionally. Add the chopped asparagus and cook another 2-3 minutes or until everything is just barely tender. Drain, and while hot, drizzle with about a tablespoon of olive oil. Sprinkle with a good pinch each salt and pepper. Stir. (You can do this in the colander or in a large mixing bowl. If you've done it in the colander and let the cooking pot cool for a few minutes, you can use the cooking pot as the mixing bowl and save even more dishwashing.)
IN A LARGE BOWL, STIR TOGETHER the orzo and asparagus with the tuna, vegetables (except the tomatoes and avocado), and olives.
POUR THE VINAIGRETTE OVER THE SALAD and mix gently. Taste and adjust seasonings.
DIVIDE THE SALAD BETWEEN 4 BOWLS lined with greens, if using, and garnish with tomatoes and avocado. Grind a little black pepper over everything. Serve each with a lemon wedge. Store leftovers well-covered in the refrigerator for 2-3 days.

Notes

COOK’S NOTES: Canned Tuna—I like no-drain tuna (sustainable Wild Planet Albacore Wild Tuna is a favorite) and find it very flavorful. If you’ve water-packed tuna, do drain it. If you’ve olive oil-packed tuna, you might drain it, too, but save a little of the oil and drizzle it into the salad.