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Home > Recipes > Tuna and lemon orzo salad

Tuna and lemon orzo salad
( SERVES 4 )

Annabelle White

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Tuna and lemon orzo salad

No ratings yet

The versatility of this silky pasta and its delicate texture just screams spring. This salad will last covered in the fridge for two days. 

Ingredients

500 g Orzo, cooked, drained
2 Tbsp Honey
¼ cup Extra virgin olive oil
2 Tbsp Red wine vinegar
1 Tbsp Lemon pepper
1 Lemon, zest and juice
1 cup Celery, finely sliced
1 Red capsicum, deseeded and chopped
1 Red onion, finely diced
3 Tbsp Spring onions, chopped
½ cup Fresh coriander, chopped
300 g Canned tuna, drained (we used the lemon & pepper variety)

Directions

  1. 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.
  2. Toss warm orzo in olive oil, honey, vinegar, lemon pepper and lemon zest and juice. This allows these ingredients to infuse the orzo.
  3. Add remaining ingredients to orzo and combine well. 
  4. Toss and chill for 1 hour in refrigerator.
  5. Serve with crusty bread.
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https://www.eatwell.co.nz/recipe/433/Tuna-and-lemon-orzo-salad/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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