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Tuna & caper orzo with parsley New-recipe-icon

Use capers, orzo, chilli and cherry tomatoes to make tuna pasta more exciting – and you may already have tuna and capers in the storecupboard

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 374
  • Carbohydrates 27
  • Saturated Fat 3
  • Sugar 3
  • Protein 22
  • Fat 19
  • Fibre 5
  • Salt 0.9

Nutrition per serving

  • Calories 374
  • Carbohydrates 27
  • Saturated Fat 3
  • Sugar 3
  • Protein 22
  • Fat 19
  • Fibre 5
  • Salt 0.9

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

Method

  1. 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.

  2. 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.

  3. 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.

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