Tuna & caper orzo with parsley

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

Nutrition per serving

  • kcal 374
  • fat 19g
  • saturates 3g
  • carbs 27g
  • sugars 3g
  • fibre 5g
  • protein 22g
  • salt 0.9g


  • 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


  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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