PREP: 10 MINS
COOK: 15 MINS
SERVES 4
Ingredients
350g orzo
60ml olive oil
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
Spinach
Method
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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.
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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.
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Add the lemon juice and spinach and season well. Tip into bowls and top with the reserved parsley leaves.
Recipe from BBC Good Food
