Tuna and lemon orzo salad
( SERVES 4 )
Publication: NZ Woman's Weekly
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
- 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.
- Add remaining ingredients to orzo and combine well.
- Toss and chill for 1 hour in refrigerator.
- Serve with crusty bread.
https://www.eatwell.co.nz/recipe/433/Tuna-and-lemon-orzo-salad/
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