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Tuna niçoise orzo


Serves: 2
timePrep time: 25 mins
timeTotal time:
Tuna niçoise orzo
Recipe photograph by Sam Folan
Full of storecupboard ingredients, this quick and easy pasta salad is ideal for busy weeknights. It’s easily doubled if you want to get ahead and make extra for packed lunches or a picnic the following day

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
681Kcal
Fat
23gr
Saturates
4gr
Carbs
75gr
Sugars
14gr
Fibre
8gr
Protein
40gr
Salt
1.7gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 160g orzo
  • 2 medium eggs (room temperature)
  • 100g fine green beans, trimmed and halved
  • 1 x 160g tin tuna, drained
  • 20g capers, drained
  • 40g pitted black olives, halved
  • 125g cherry tomatoes, halved
For the dressing
  • 1½ tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 2½ tsp clear honey
  • 2 tsp Dijon mustard

Step by step

Get ahead
a few hours ahead and chill. Bring back to room temperature and top with the eggs to serve.
  1. Cook the orzo in salted boiling water for 10 minutes, or until al dente. Meanwhile, for the dressing, simply whisk all the ingredients together with some seasoning (or shake up in a jar). Once cooked, drain the orzo and run under cold running water to cool. Toss with the dressing in a large bowl.
  2. Re-fill the same saucepan with water and bring to the boil. Lower in the eggs, set a timer for 6½ minutes and leave to boil gently. Lift out with a slotted spoon and plunge into a large bowl of iced water. Add the beans to the same pan and cook for 2-3 minutes until just tender. Drain and add to the same bowl of iced water.
  3. Add the tuna, capers, olives and cherry tomatoes to the orzo, along with the drained green beans. Stir everything together and check the seasoning to taste. Peel the eggs and cut in half.
  4. Divide the orzo salad between two bowls and top with the boiled egg halves.

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