Tuna & caper orzo with parsley
Use capers, orzo, chilli and cherry tomatoes to make tuna pasta more exciting – and you may already have tuna and capers in the storecupboard
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Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 374
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fat 19g
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saturates 3g
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carbs 27g
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sugars 3g
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fibre 5g
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protein 22g
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salt 0.9g
Ingredients
- 350g orzo
- 60ml olive oil, plus a drizzle for the rocket
- 2 garlic cloves, crushed
- 1 red chilli deseeded and finely chopped
- 4 tbsp capers, drained
- 1 small bunch parsley, finely chopped, a few leaves reserved to serve
- 270g pack cherry tomatoes, halved
- 200g can sustainably fished tuna in olive oil
- 1 lemon, juiced
- rocket, to serve
Method
Bring a large pan of salted water to the boil and cook the orzo until al dente (about 1 min less than pack instructions). Drain and set aside, reserving some of the cooking water.
Meanwhile, heat the oil in a large pan over a medium heat, add the garlic and chilli, and sizzle for 2 mins. Add the orzo to the pan along with a spoonful of the cooking water, and stir well. Mix in the capers, parsley, tomatoes and tuna, flaking the fish with the back of a spoon. Cook for 2 mins or until everything is heated through, but not so long that the tomatoes become too soft.
Add the lemon juice (reserving 1 tsp for the dressing) and season well. Tip into bowls and top with the reserved parsley leaves. Toss the rocket with a drizzle of olive oil and the reserved lemon juice, and serve on the side.
