Orzo pasta with tuna in a frying pan

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, thinly sliced
• 4 green onions, thinly sliced
• 1 can (400 g) of canned chopped tomatoes without salt
• 1/4 teaspoon dried oregano
• 1.5 cups orzo pasta
• 1 can (400 g) canned cannellini beans, rinsed
• 1 small green bell pepper, thinly sliced
• 1 can (140 g) of canned lump albacore tuna in its own juices, drained
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley

Preparation:

1. Heat olive oil in a large skillet over medium-high heat. Add the garlic and half the green onion and cook, stirring, for 1 minute. Add the tomatoes and oregano and cook, stirring, for 3 minutes.
2. Stir in 2.5 cups water, orzo pasta, 1/2 teaspoon salt, and freshly ground black pepper to taste. Bring to a boil, then reduce heat to medium and stir in the beans. Cover and simmer until most of the liquid is absorbed and the pasta is tender, about 10 minutes.
3. Add the bell pepper and continue to simmer, covered, until tender, about 3 minutes. Add the tuna, lemon juice, and parsley. Season with salt and pepper to taste. Sprinkle with the remaining green onions.