Green summer salad with tuna and orzo recipe

  • Serves 2
  • 25 mins
  • 628 calories / serving
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This summery salad can be prepared in less than 30 mins, making it an ideal midweek main for two.

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.

Meanwhile, bring a large pan of water to the boil. Cook the orzo following the packet instructions, then drain and rinse under cold water.

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. 

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  • 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
  • 1/4 cucumber, halved, deseeded and diced
  • 1 celery stick, trimmed and thickly sliced
  • 1 green pepper, deseeded and diced
  • 1 x 200g tin tuna, drained
  • 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


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