Caper and Tuna Orzo
Caper and Tuna Orzo



  • 350g orzo
  • 60ml olive oil
  • 2 crushed garlic cloves
  • 1 red chilli, chopped
  • 4 tbsp capers
  • 1 small bunch of parsley, chopped
  • 250g cherry tomatoes, halved
  • 200g quality tinned tuna in olive oil
  • 1 lemon, juice only
  • Rocket, to serve
  • Cook the orzo in boiling salted water until al dente, then drain and set aside, reserving a bit of the cooking water. Meanwhile, fry the garlic and chilli in the oil for 2 mins. Add the orzo to the pan with a spoonful of cooking water, stir well, and mix in the tomatoes, tuna, capers, and parsley.
  • Cook for 2 mins to heat everything through. Add the lemon juice and some seasoning, then serve with rocket tossed in olive oil.
15 mins
4 serving

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