Ingredients
For the salad:
- 2 cups orzo (340 g)
- 1 x jar or can sustainable albacore tuna packed in olive oil, (190-200 g) drained and flaked
- 150 g marinated artichoke hearts (preferably fresh from a delicatessen, roasted or marinated in herbs -- alternatively, marinaded from a glass) drained and chopped
- 1 sweet pointed red pepper, chopped
- 1 medium-sized red onion, finely chopped
- 2 tablespoons capers, roughly chopped
- 2 tablespoon fresh chopped flat-leaf parsley
- 2 tablespoon fresh finely chopped mint
- sea salt and freshly ground black pepper, to taste
- large handful roughly chopped arugula, to serve
For the dressing:
- 2 tablespoons red-wine vinegar
- 1 1/2 tablespoons fresh lemon juice
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 large garlic clove, minced
- 4 anchovies, chopped
Instructions
- 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.