Heart outline Heart 0 people Clock graphic 15 Min Cutlery circle Serves 2


  • 1 x John West Fridge Pot Tuna in Sunflower Oil
  • 100g orzo pasta (or other very small pasta shape)
  • 50g mixed pitted olives with herbs
  • 50g sun-blush tomatoes, drained
  • ¼ red onion, finely sliced
  • few sprigs fresh basil, leaves torn
  • pinch black pepper

Step 1

Cook the orzo pasta for 6-7 minutes until almost cooked but not quite. Drain and rinse in cold water and leave to drain thoroughly.

Step 2

Chop the sun-blush tomatoes and halve the olives and place in a bowl with the onion and basil. Add the cold pasta and season with black pepper then mix well. Carefully stir through the tuna, taking care not to break up the chunks too much.

Step 3

Eat straight away or refrigerate for later. Great for a packed lunch or picnic!

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