Orzo salad with tuna and fresh tomato

Orzo salad with tuna and fresh tomato

Disclaimer: I didn't get a nice sharp picture of my own dish. However, this one looks a lot like it...thanks to FoodNetwork.

The inspiration for this came from a trip to Denver's excellent farmer's market, Heinie's, where we found fresh Colorado tomatoes (ours in the garden aren't ready yet). The herbs are ours, though. I wouldn't make this with a store-bought tomato - the fresh taste of what I used is incomparable.

• Orzo with tuna and fresh tomato
• Orzo pasta
• 6 oz. pouch tuna in water
• 1 large fresh tomato
• 1 tsp fresh thyme, chopped
• 1 tbsp fresh basil leaves, julienned
• 1 tbsp chives, chopped fine
• 1 jalapeno pepper, ¾ deveined and seeded, diced fine
• salt and pepper to taste
• 1 tbsp olive oil
• juice of ¼ lemon

Cook the orzo in well-salted water according to package directions. Drain and rinse under cold water. Set aside.

Cut the tomato into a fine dice. Combine the tomato, orzo, tuna, thyme, basil, chives and jalaeno in a large bowl. Season with salt and pepper and drizzle with olive oil and the lemon juice. Toss thoroughly to combine. Let stand one hour at room temperature before serving.