Recipe of the Day

When it is this hot outside, turning on the oven is one of the last things people want to do....

Here is a great recipe from Bitchin Camero

Mediterranean Tuna & Chickpea Salad

1/2 lb. whole wheat orzo (or your favorite pasta shape)
2 6 oz. cans tuna in olive oil
1 15 oz. can chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
1 cup roasted piquillo peppers, diced (or roasted red peppers)
3 tbsp. capers
2 tbsp. sherry vinegar
1 cup shredded carrots
1/4 cup chopped Italian (Flat Leaf) Parsley
Salt to taste

Cook your orzo or pasta until al dente, the drain in a colander and rinse with cold water to stop the pasta cooking. Place the pasta in a large bowl.

Add the tuna with the olive oil to the bowl, then add the rest of the ingredients and toss until well-combined. Taste and add salt if needed.

Serve immediately or refrigerate for up to 3 days.

Makes 6 servings.