Orzo with Tuna and Capers

Charmaine Lu -
  • 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