Lemony Orzo with Tuna, Avocado, Spring Onions and Mint Recipe
by Emily Scott
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10 minutes prep time
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10 minutes cook time
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Easy
Orzo literally translates as ‘tiny barley.’ I immediately think of The Hobbit and am transported to Bilbo Baggins’ house, Bag End. I am sure Bilbo would have whipped up this orzo salad from his larder store, which was a treasure trove of pastas, pulses and jars of ingredients.
Credit: Home Shores by Emily Scott (Quadrille, £30), Photography © Matt Russell
Ingredients for the lemony orzo with tuna, avocado, spring onions and mint Serves: 4
- 180g orzo pasta
- 1 lemon
- 4 tablespoons olive oil
- 30g mint leaves, thinly sliced, plus extra to serve
- 220g of Albacore tuna in olive oil, drained
- 1 ripe avocado
- 4 spring onions (scallions), thinly sliced
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sea salt
Method for lemony orzo with tuna, avocado, spring onions and mint
- Orzo literally translates as ‘tiny barley.’ I immediately think of The Hobbit and am transported to Bilbo Baggins’ house, Bag End. I am sure Bilbo would have whipped up this orzo salad from his larder store, which was a treasure trove of pastas, pulses and jars of ingredients.
- Bring a saucepan of water to the boil and cook the orzo for 10 minutes (or according to the packet instructions). Once cooked, drain and run under cold water to cool. Leave to drain in a colander over the pan.
- Zest and juice the lemon into a bowl, then add the orzo and 2 tablespoons of the olive oil. Add a good pinch of salt and stir together, then stir through the mint and taste. Adjust the seasoning, if needed.
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Spoon the orzo onto a platter and break up the tuna over the top. Spoon over the avocado flesh, drizzle over the remaining olive oil and garnish with the spring onions and extra mint leaves.
About the author
Emily Scott is a chef, restaurateur and the author of Sea & Shore and Time & Tide. Emily works and collaborates with different brands alongside writing her best-selling Substack Shore to Shore each week. Emily is executive consultant chef to Calypso Grill in the Cayman Islands. In 2021 Emily curated a dinner for royalty and world leaders at the G7 summit in Cornwall.
