Tuna Orzo Salad

Name: Tuna Orzo Salad | Asda Good Living
Total time: 20 min
Yield: 5
Cuisine: European
Ingredients: 300g Asda Orzo Pasta; 4 Eggs; 285g jar Asda Chargrilled Mixed Peppers; ½ Cucumber; 2 x 198g tins Asda Tuna Steak in Brine, drained; 85g black or Kalamata Olives, halved; 5 tbsp Oil from the jar of peppers; 3 tbsp Red Wine Vinegar; 1 Garlic Clove, finely grated or crushed; 2 tsp dried Cook by Asda Herbes de Provence

With enough protein here to fuel a rounders, football or frisbee-throwing filled day, this dish wins!

By Asda Good Living,18th June 2024

Cook: 20 Mins

Serves: 5

Price: £1.66 per serving

Nutritional Information

Each 359g serving contains

Energy
7550kj
503kcal

25%

Fat
20.5g

Med
29%

Saturates
3.6g

Low
18%

Sugars
3.9g

Low
4%

Salt
1.87g

High
31%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2103kj/503kcal

Ingredients

For the Dressing

5 tbsp Oil from the jar of peppers

3 tbsp Red Wine Vinegar

1 Garlic Clove, finely grated or crushed

2 tsp dried Cook by Asda Herbes de Provence

For the Salad

300g Asda Orzo Pasta

4 Eggs

285g jar Asda Chargrilled Mixed Peppers

½ Cucumber

2 x 198g tins Asda Tuna Steak in Brine, drained

85g black or Kalamata Olives, halved

Method

Bring a large pan of water to the boil, and cook the orzo as per the instructions on the packet, until al dente. Drain well and tip into a large mixing bowl or a plastic container (with a lid) to cool.

Bring another pan of water to the boil, add the eggs and cook for 8 mins. Transfer the eggs to a bowl of cold water to cool. Once cool, peel and quarter each egg.

Drain the peppers, reserving the oil they came in. Chop the chunks of pepper into smaller pieces and add to the orzo. Halve the cucumber lengthways, then using a teaspoon, scrape out and discard the seeds and slice into thin crescent moon pieces. Add the cucumber to the orzo and peppers with the tuna and olives. Toss everything together.

Transfer the pasta salad to a container suitable for travel if it is still in a mixing bowl, and then sit the eggs on top. Tip all of the dressing ingredients into the jar that the peppers came in, season to taste and screw the lid on tightly. Chill the salad until you are ready to set off.

When you’re ready to eat, give the dressing jar a really good shake, pour over the salad, mix together thoroughly and tuck in.

Packing a picnic? Freeze small juice cartons and use as mini ice packs for the pasta salad container. Enjoy both on your picnic and have less to carry home!