12 grape tomatoes, quartered1/2 teaspoon salt2 cloves garlic, minced1/4 cup freshly squeezed lemon juiceFreshly ground pepper7 tablespoons extra-virgin olive oil3/4 pound sugar snap peas1/2 cup orzo1 bag (12 ounces) baby lettuces20 Nicoise olives1 package (8 ounces) albacore tuna, drained, flaked1 cucumber, halved, sliced6 leaves fresh basil, cut in fine shreds
Makes 4 servings.
Heat a large saucepan of water to a boil over high heat. Meanwhile, place tomatoes on a plate; sprinkle with 1/4 teaspoon of the salt. Set aside. Whisk garlic, lemon juice and remaining 1/4 teaspoon of the salt together in a small bowl. Slowly whisk in 6 tablespoons of the olive oil until smooth. Set aside.
Add sugar snap peas to the boiling water; return to a boil. Cook until crisp-tender, about 4 minutes. Transfer to a bowl with a slotted spoon. Set aside.
Sign Up and Save
Get six months of free digital access to The Telegraph
Reheat the water to a boil; add orzo. Cook until just tender, about 7 minutes. Drain; rinse under cold running water until cooled. Drain. Toss with remaining 1 tablespoon of the olive oil in a medium bowl.
Divide lettuce among 4 large plates. Arrange the tuna in the center; add tomatoes, sugar snap peas, orzo, olives, tuna and cucumber around the edges of the lettuce. Drizzle each serving with some of the dressing. Sprinkle each with basil.
Nutrition information per serving: 452 calories, 55 percent of calories from fat, 28 g fat, 4 g saturated fat, 24 mg cholesterol, 31 g carbohydrates, 20 g protein, 892 mg sodium, 5 g fiber.