members recipes

Ingredients
1 lb asparagus cut in 1/2-inch
pieces
4 x plum tomatoes, diced
1/2 cup pitted and chopped green olives
1/2 cup chopped fresh cilantro
2 tbl drained capers
1/2 tsp crushed red pepper flakes up to 1 tsp
16 oz dried orzo
2 cup nonfat chicken broth warmed
1 tsp olive oil (optional)
Olive oil cooking spray
1/8 tsp crushed saffron
4 x fresh tuna filets (8 oz each)
salt and pepper to taste

Method
* Start grill. Cook asparagus in boiling salted water until crisp tender, 1 to 2 minutes. Drain. Stir together asparagus, tomatoes, olives, cilantro, capers and pepper flakes in a large bowl. Set aside. Cook orzo according to package directions. Drain and return to pan. Stir in broth, olive oil
* (if using), saffron and reserved vegetables. Cook, stirring occasionally until heated. (I\'d transfer to a microwave casserole and heat that way).
* Spray tuna filets with olive oil cooking spray. Season with salt and pepper to taste. Grill until desired doneness, about 3 minutes per side for medium - rare. Slice into thin strips.
* To serve: Spoon orzo into bottom of tagine or into serving bowls and top with tuna.