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