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A bowl serving tuna & caper orzo with parsley

Tuna & caper orzo with parsley

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A star rating of 4.7 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: Per serving
HighlightNutrientUnit
low inkcal374
fat19g
saturates3g
carbs27g
sugars3g
fibre5g
protein22g
salt0.9g
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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

  • 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 4.7 out of 5.17 ratings
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