• 1 lb. Dried orzo
• 2 cans (6 oz. each) Oil-packed albacore tuna, undrained
• 1 14.5 oz. can Dei Fratelli Seasoned Diced Tomatoes, drained well (reserve juice for another use)

• ¼ cup fresh basil, chopped
• Juice and grated zest of 1 lemon
• 1/3 cup Pine nuts, lightly toasted
• Handful of Feta cheese
• Fresh basil, for garnish (optional)

Preparation:
In a 6-8 quart pan, bring about 4 quarts of water to a boil over high heat; stir in orzo and cook, uncovered, just until al dente, about 10-12 minutes (or follow package directions). Meanwhile, put undrained tuna into a large mixing bowl, flaking tuna lightly with a fork. Add drained tomatoes, basil, lemon juice and zest, feta cheese and pine nuts; toss lightly to combine. Drain hot cooked orzo well and add to tuna mixture, tossing to blend. May be served warm or cold. Spoon into individual bowls and garnish with additional fresh basil, if desired.

Serves 6-8