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.
