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Orzo, bean and tuna salad

Orzo, bean and tuna salad

Turn storecupboard staples into this vibrant, nutritious orzo pasta salad with roasted red peppers and black olives
Total Time 20 mins
Servings 2
Calories 298 kcal

Ingredients
  

  • 1/2 red onion finely chopped
  • 2 tbsp sherry vinegar
  • 150 g green beans cut into bite-sized pieces
  • 100 g orzo
  • 1 tbsp olive oil
  • 1 tin tuna drained and flaked
  • 3 roasted red peppers from a jar chopped
  • 12 dry-cured black olives halved
  • a handful dill chopped

Instructions
 

  • Put the onions and vinegar in a bowl and season.
  • Cook the beans in boiling salted water for 3 minutes then scoop out with a slotted spoon. Cook the orzo in the same water until just tender then drain, rinse under cold water and drain really well again.
  • Tip the beans, orzo, olive oil, tuna, peppers, olives and dill into the bowl with the onion and season well. Toss together and serve.

Tuna pasta bake

 

Tuna pasta bake

An absolute classic, made even more wonderful with the addition of dried chili flakes and rosemary. It's a real crowd pleaser!
Total Time 50 mins
Servings 3
Calories 474 kcal

Ingredients
  

  • 200 g fusilli
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • a good pinch dried chilli flakes
  • 400 g tin of chopped tomatoes
  • 200 g tin of tuna in olive oil drained
  • 1 tsp rosemary needles chopped (optional)
  • 75 g mature cheddar grated

Instructions
 

  • Cook the fusilli following pack instructions, then drain well.
  • Heat the oven to 190C/fan 170C/gas 5. Heat the olive oil in a pan and cook the onion for 10 minutes until softened a little. Add the garlic and chilli flakes, and cook for 3 minutes. Add the tomatoes and half a tin of water, then simmer for 10 minutes. Season.
  • Stir the tuna into the sauce with the rosemary (if using) and drained pasta, and tip into a 26cm x 18cm baking dish. Scatter over the cheese then bake for 20-25 minutes or until piping hot and bubbling. Serve with a green salad, if you like.

Avocado and Tuna

Avocado-and-Tuna
Nice Light Snack.

Avocado and Tuna

Jill Knight

Ingredients
  

  • 2 avocados
  • 1 can albacore tuna packed in water drained and rinsed
  • Lemon juice
  • ½ cup cooked quinoa or ½ cup sweet potato/yam

Instructions
 

  • Cut open and pit avocados.
  • Spoon a heap of tuna into avocado crater.
  • Drizzle with lemon juice.
  • Serve. Pair with cooked quinoa or sweet potato/yam.