PREP: 10 MINS
COOK: 15 MINS
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
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.
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.
Add the lemon juice and spinach and season well. Tip into bowls and top with the reserved parsley leaves.
Recipe from BBC Good Food