A bowl serving tuna & caper orzo with parsley

Tuna & caper orzo with parsley

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(11 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

Use capers, orzo, chilli and cherry tomatoes to make tuna pasta more exciting – and you may already have tuna and capers in the storecupboard

Nutrition and extra info

Nutrition: Per serving

  • kcal374
  • fat19g
  • saturates3g
  • carbs27g
  • sugars3g
  • fibre5g
  • protein22g
  • salt0.9g


  • 350g orzo
  • 60ml olive oil, plus a drizzle for the rocket
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed
  • 1 red chilli deseeded and finely chopped
  • 4 tbsp capers, drained
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 1 small bunch parsley, finely chopped, a few leaves reserved to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 270g pack cherry tomatoes, halved
  • 200g can sustainably fished tuna in olive oil



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 1 lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • rocket, to serve



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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.

  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.

  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.

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Comments, questions and tips

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Dyls's picture
4th Aug, 2020
It was good and try to swap pearl barley for pasta next time for an even healthier food. Very nice
Miss Mayberry
30th Jul, 2019
Tasty summer tea after work, and quick to make. The only addition I made was to also serve with some grated cheddar cheese
26th Sep, 2018
This is one of my favourite summertime lunch recipes. So quick and tasty. Pretty much follow the recipe to the letter, but I prefer pasta bows to orzo. This recipe is great for Mediterranean holidays because 1. all the ingredients are available and 2. the short cooking time means you don't have to spend ages in a hot kitchen, nor do you unnecessarily heat up the house. This dish always reminds me of summer holidays!
12th Aug, 2018
Very tastey! Used smoked salmon trimmings as I had them in the fridge instead of tuna and put in some mozarella.
29th Jun, 2017
I made this last night to fill 4 lunch boxes. 4 empty lunch boxes came home and the kids want this again soon. Somehow I think cheese sandwiches won't cut it with them tomorrow
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