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Ingredients for 4 servings: 

  • 380g Di Martino Orzo
  • 20 cherry tomatoes
  • 350g tuna fillets au naturel
  • 15 black and green pitted olives
  • 30g corn
  • 4 tbs evoo
  • Basil to taste Salt to tast 


1. Into a wide bowl mix tuna, tomatoes cut into 4, minced olives, corn and oil, then put aside.

2. Cook Orzo into abundant salted water and drain it al dente

3. Add the pasta into the bowl and mix altogether. Adjust with salt if needed.

4. Once it gets lukewarm, plate and garnish with some basil leaves.


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