TODAY’S RECIPE: Tuna & caper orzo with parsley

SUPER healthy supper. Serves four.

Ingredients

350g orzo 60ml olive oil, plus a drizzle for the rocket 2 garlic cloves, crushed 1 red chilli, deseeded and finely chopped 1 small bunch parsley, finely chopped, a few leaves reserved to serve 1 lemon, juiced 4 tbsp capers, drained 270g pack cherry tomatoes, halved 200g can tuna in olive oil Rocket, to serve

Method

1 Bring large pan of salted water to boil. Cook orzo until al dente (about one minute less than pack instructions). Drain, set aside, reserving some cooking water.

2 Meanwhile, heat oil in large pan over medium heat, add garlic and chilli, and sizzle for two minutes. Add orzo and a spoonful of cooking water, and stir well. Mix in capers, parsley, tomatoes and tuna, flaking the fish. Cook for two minutes or until everything is heated through, but not so long that the tomatoes become too soft.

3 Add lemon juice (reserving 1 tsp for the dressing) and season well. Tip into bowls and top with the reserved parsley leaves. Toss rocket with a drizzle of olive oil and the reserved lemon juice, and serve on the side.