Add the vegetable broth into a sauce pan and heat with a high heat
Heat a large fry pan with a medium heat
Meanwhile, finely chop the onion, roughly chop the garlic, cut the olives in half, finely chop the parsley and drain the cans of tuna into a sieve with a bowl underneath
Add the olive oil from the canned tuna into the hot fry pan, immediately add in the onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the orzo, continue to mix, after 3 minutes and the orzo is lightly browned, add in the paprika, quickly mix together, then add in the canned diced tomatoes, season with sea salt & black pepper and add the black olives, mix together, then add in the hot broth, mix together, place a lid on the pan and lower to a low-medium heat, cook until the orzo is al dente (check package instructions)
Once the orzo is cooked, remove the pan from the heat, add in the drained tuna and 2 tbsp (8 grams) of the finely chopped parsley, mix together until well mixed, sprinkle with more parsley, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe