This dish, and its perfectly balanced flavors, is the antidote to predictable weeknight pasta.
No dry vermouth or white wine on hand? Deglaze the skillet with chicken broth or water instead.
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.
Try Balsamic-Macerated Strawberries with Basil for a light and quick dessert.
nutrition information (per serving):
Photo: Scott Phillips