Tuna & lemon orzo salad
5/10/2011
Serves 4
.
Ingredients
| 500 g | Orzo |
| ¼ cup | Extra virgin olive oil |
| 2 tbsp | Honey |
| 2 tbsp | Red wine vinegar |
| 1 tbsp | Lemon pepper |
| 1 | Lemon |
| 1 cup | Celery |
| 1 | Red capsicum |
| 1 | Red onion |
| 3 tbsp | Spring onions |
| ½ cup | Fresh coriander |
| 300 g | Tuna in lemon and pepper |
Directions
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain.
- Toss warm orzo in olive oil, honey, vinegar, lemon pepper and lemon zest and juice. This allows these ingredients to infuse the orzo.
- In large bowl combine chopped spring onion, coriander, celery, pepper, chopped capsicum.
- Toss and chill for 1 hour in refrigerator.
- Serve with crusty bread.
Cook's tip: We have gone a little crazy with orzo in the test kitchen - the versatility of this silky pasta and its delicate texture just screams spring. This salad will last covered in the fridge for two days.
Comments