Tuna & caper orzo with parsley

• orzo↗350g г
• olive oil↗60ml мл

  plus a drizzle for the rocket

• garlic cloves↗2

  crushed

• red chilli deseeded and finely chopped1
• capers↗4 tbsp tbsp

  drained

• small bunch parsley↗1

  finely chopped, a few leaves reserved to serve

• pack cherry tomatoes↗270g г

  halved

• can sustainably fished tuna↗200g г

  in olive oil

• lemon↗1

  juiced

• rocket↗

  to serve

Step-by-step instructions

1. 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. 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. 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.