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

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