Mediterranean Orzo with Tuna, Artichokes, Parsley and Mint
Quality ingredients is key to this tasty salad recipe comprising orzo with tuna, artichokes, sweet red pepper, capers and herbs in a lemon and anchovy dressing.
Course
Salad
Category
Mediterranean
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings4
AutorElle
Ingredients
For the salad:
2cupsorzo(340 g)
1x jar or cansustainable albacore tuna packed in olive oil, (190-200 g) drained and flaked
150gmarinated artichoke hearts(preferably fresh from a delicatessen, roasted or marinated in herbs -- alternatively, marinaded from a glass) drained and chopped
1sweet pointed red pepper,chopped
1medium-sized red onion,finely chopped
2tablespoonscapers,roughly chopped
2tablespoonfresh chopped flat-leaf parsley
2tablespoonfresh finely chopped mint
sea salt and freshly ground black pepper,to taste
large handful roughly chopped arugula,to serve
For the dressing:
2tablespoonsred-wine vinegar
1 1/2tablespoonsfresh lemon juice
4tablespoonsextra-virgin olive oil
1tablespoonDijon mustard
1large garlic clove,minced
4anchovies,chopped
Method
Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta. Cook according to packet instructions, until al dente, drain and set aside.
In a small bowl, whisk together the dressing ingredients until well combined.
In a large bowl, mix together the orzo, tuna, artichoke hearts, red pepper, capers, onion, parsley and mint.
Add the dressing and toss until well combined. Season with salt and freshly ground pepper. Garnish with fresh arugula. Enjoy!
Notes
For a portable snack, pack into a small serving container and refrigerate.