Tuna and lemon orzo salad
( SERVES 4 )
The versatility of this silky pasta and its delicate texture just screams spring. This salad will last covered in the fridge for two days.
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|¼ cup||Extra virgin olive oil|
|2 tbsp||Red wine vinegar|
|1 tbsp||Lemon pepper|
|3 tbsp||Spring onions|
|½ cup||Fresh coriander|
|300 g||Tuna in lemon and pepper|
- 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.