• Salad
  • 1 cup orzo (risoni) pasta
  • ½ red capsicum, deseeded and finely chopped
  • 1 Lebanese cucumber, chopped
  • 400 g can Craig’s Chickpeas in brine, drained and rinsed
  • ½ cup pitted black olives
  • 8 cherry tomatoes, halved
  • 1 handful Italian parsley, roughly chopped
  • 2 x 95 g cans Greenseas Lemon Pepper Tuna
  • 2 eggs, hardboiled, peeled and cut into quarters

  • Dressing
  • ¼ cup olive oil
  • 2 Tbsp white wine vinegar
  • 1 tsp wholegrain mustard
  • 2 tsp brown sugar
  1. Cook the orzo pasta in plenty of boiling lightly salted water until just cooked. Drain, rinse with cold water, drain again and set aside in a large bowl.
  2. Add red capsicum, cucumber, Craig’s Chickpeas, black olives, cherry tomatoes and Italian parsley. Mix through the dressing. Place on a serving platter. Flake Greenseas Lemon Pepper Tuna over and top with hardboiled eggs.
  3. To make dressing: whisk all ingredients together and season to taste.

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Reviews (1)

Lynda Milner's Review | Rating

I have made this with different combinations of leftovers from the fridge, chicken, ham, hot smoked salmon. Great base recipe that you can adapt to the ingredients you have available.