Oleana-Style Orzo Salad

Oleana-Style Orzo Salad
6 servings

2 medium bulbs fennel, cored & finely chopped
2 large cloves garlic or 1 cup minced garlic scapes
1 cup olive oil
1 bunch scallions, chopped
1 pound orzo, cooked
1 jar kalamata olives, roughly chopped
2 cans oil-packed tuna
1 can of favas [about 2 pounds, favas with shell]
½ cup finely chopped dill (about a bunch)
½ cup finely chopped parsley
Zest and juice of two lemons, plus a little balsamic
1 ¾ cup crumbled feta cheese (~12oz)

Bring a small pot of water to a boil.
Drop favas in the water and cook for 1 minute. Drain and run under cold
water until cool enough to handle.
Pop the favas out of their shell by pinching them slightly.
In a large sauté pan, heat 2 tablespoons of olive oil over medium-low
heat. Stir in fennel (and garlic scapes if using) and sauté until the
fennel starts to turn translucent, about 4-5 minutes. Stir in garlic and
scallions and toss to coat. Remove from the heat. Stir in cooked orzo,
olives, favas, herbs, lemon juice and remaining olive oil. Season well.
Allow to cool to room temperature and stir in feta. Serve room temp or
cold