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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, June 2017

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A star rating of 4.8 out of 5.33 ratings
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