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Ingredients
Method
- 350g orzo
- 60ml olive oil
- 2 crushed garlic cloves
- 1 red chilli, deseeded and chopped
- 4 tbsp capers
- Bunch of chopped parsley
- 270g cherry tomatoes, halved
- 200g quality tinned tuna in oil
- 1 lemon, juice only
- Rocket leaves, to serve
- Cook the orzo until al dente in salted boiling water, then drain and set aside. Meanwhile, heat the oil in a large pan and sizzle the chilli and garlic for 2 mins. Add the orzo to the pan with a splash of cooking water, stir well and mix in the capers, tuna, tomatoes and parsley. Cook for 2 mins, add the lemon juice and some seasoning, and serve with some rocket leaves.
15 mins
4 serving
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