- 350g orzo
- 60ml olive oil, plus a drizzle for the rocket
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 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…
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.