TUNA & CAPER ORZO WITH PARSLEY

Tuna & caper orzo with parsley image

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

Provided by Elena Silcock

Categories Dinner, Lunch, Main course, Pasta

Time 25m

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 374 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium