Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Green summer salad with tuna and orzo recipe

Green summer salad with tuna and orzo recipe

4 ratings

This summery salad can be prepared in less than 30 mins, making it an ideal midweek main for two. See method

  • Serves 2
  • 25 mins
  • 628 calories / serving

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp capers, drained, rinsed and patted dry
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 200g (7oz) orzo
  • ¼ cucumber, halved, deseeded and diced
  • 1 celery stick, trimmed and thickly sliced
  • 1 green pepper, deseeded and diced
  • 1 x 200g tin tuna, drained

Each serving contains

  • Energy

    2645kj
    628kcal     31%

  • Fat

    20g 28%

  • Saturates

    3g 15%

  • Sugars

    4g 4%

  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 76.3g Protein 34.4g Fibre 0.8g

Method

  1. Heat 1 tbsp of the extra-virgin olive oil in a small frying pan. Add the capers and cook for 2-3 minutes, until they start to open and crisp up. Remove with a slotted spoon and set aside. Take the pan off the heat and pour in the remaining oil, vinegar and mustard; stir to combine and set aside.
  2. Meanwhile, bring a large pan of water to the boil. Cook the orzo following the packet instructions, then drain and rinse under cold water.
  3. In a large bowl, combine the cucumber, celery, pepper and cooled orzo. Drizzle over the dressing and toss to coat; season well. Flake over the tuna and scatter with the capers; toss again before serving.

See more Summer recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus