Tuna and Caper Orzo
Tuna and Caper Orzo



  • 350g orzo, cooked al dente
  • 60ml olive oil
  • 2 crushed garlic cloves
  • 1 chopped red chilli
  • 4 tbsp capers
  • 1 bunch of parsley, chopped
  • 250g cherry tomatoes, halved
  • 200g tin of quality tuna in olive oil
  • 1 lemon, juice only
  • Rocket leaves, to serve
  • Heat the oil in a large pan, and add the chilli and garlic to sizzle for 2 mins. Add the drained orzo to the pan - along with a splash of cooking water - and stir. Mix in the tomatoes, capers, parsley, and flaked tuna, and cook for 2 mins to heat everything through.
  • Tip in the lemon juice and season well. Serve in bowls with a scattering of parsley, and some rocket dressed in olive oil on the side.
15 mins
4 serving

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