Lemony Orzo with Tuna and Artichoke Hearts
- Kosher salt
- 1-1/2 cups dried orzo (about 9 oz.)
- 1 Tbs. extra-virgin olive oil
- 1 small yellow onion, finely chopped
- Freshly ground black pepper
- 1/3 cup dry vermouth or white wine
- 1 14-oz. can artichoke hearts, drained and quartered
- 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 1 5-oz. can water-packed solid white tuna, drained
- 3 Tbs. crème fraîche or sour cream
- 3 Tbs. fresh lemon juice
- 3 Tbs. coarsely chopped fresh basil
Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package timing until al dente. Drain well.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until deep golden brown, 7 to 8 minutes. Remove the skillet from the heat and add the vermouth or wine. Return the skillet to the heat and stir well, scraping up any browned bits from the bottom. Add the artichoke hearts and sun-dried tomatoes and cook just until tender and heated through, 2 to 3 minutes more. Off the heat, gently stir in the tuna.
Transfer the hot orzo to a large bowl and toss with the crème fraîche and lemon juice. Add the onion-artichoke mixture, 2 Tbs. of the basil, and salt and pepper to taste. Toss gently to combine. Spoon into bowls, garnish with the remaining 1 Tbs. basil, and serve.