Skillet Orzo with Tuna

2 Tbsps. extra-virgin olive oil

1 clove garlic, thinly sliced

4 green onions, thinly sliced

1 14 -ounce can diced tomatoes

¼ tsp. dried oregano

1½ cups orzo

Kosher salt and freshly ground pepper

1 (14 –ounce) can cannellini beans, drained and rinsed

1 small bell pepper, thinly sliced

1 (5-ounce) can solid white tuna packed in water, drained

Juice of 1 lemon

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and half of the scallions and cook, stirring, 1 minute. Add the tomatoes and oregano and cook, stirring, 3 minutes. Stir in 2½ cups water, the orzo, ½ tsp. salt, and pepper to taste. Bring to a boil, then reduce the heat to medium low and stir in the beans. Cover and simmer until most of the liquid is absorbed and the orzo is tender, about 10 minutes.

Add the bell pepper and continue cooking, covered, until tender, about 3 minutes. Stir in the tuna and lemon juice. Season with salt and pepper. Top with the remaining scallions.

Lemon Soda Bundt Cake

2½ cups sugar

5 large eggs, room temperature

½ cup lemon-lime soda (like 7-Up, Sprite, or Sierra Mist)

2 Tbsps. grated lemon zest

4 Tbsps. fresh lemon juice

2½ sticks salted butter

3¼ cups (13 ounces) cake flour

GLAZE (CAN BE DOUBLED):

1 cup (4 ounces) powdered sugar

2 Tbsps. fresh lemon juice

Instructions

Position the oven rack in the lower-middle position. Preheat oven to 300 degrees. Grease and flour a 12-cup tube or Bundt pan.

Melt the butter and set aside to cool slightly.

Add the sugar, eggs, lemon-lime soda, lemon zest, and lemon juice to the jar of your blender. Run on lowest speed until combined. With the blender running, slowly add the butter in a steady stream and mix until fully incorporated. Transfer to a large mixing bowl. Add 1/3 of the flour and whisk until combined. Repeat twice until all the flour has been used.

Pour the batter into the prepared pan. Bake for 1¼-1½ hours or until a pick inserted into the center of the cake comes out clean (be sure not to over-bake it—it will take on an eggy flavor.)  

Remove the cake from the oven and allow to cool for 10 minutes, then turn the cake out onto a wire rack to cool completely (about 2 hours.)

To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Place the cake, craggy side up, on a serving plate and drizzle with glaze. Let the glaze set for at least 10 minutes before serving. Makes 12 servings.