Julie Le Clerc's tuna and orzo pasta bake a brings together Callipo tuna, Salvagno olives, Pons capers, and Sabato tomato passata for a simply delicious, flavourful dish, sure to have everyone coming back for seconds.
Serves 4
3 Tbsp extra virgin olive oil (EVO), plus extra to drizzle
1 red onion, finely chopped
4 cloves garlic, crushed
½ teaspoon La Chinata hot smoked paprika
5 Talatta anchovy fillets in oil, drained and roughly chopped
1 Tbsp tomato paste
2 cups Sabatp tomato passata
3 Tbsp Pons capers
1/3 cup Salvagno olives
1¼ cups (200g) Rustichella orzo
1½ cups water
3 Tbsp chopped Italian parsley
Sal de Añana spring salt
Freshly ground black pepper
300g Callipo tuna in olive oil or Callipo tuna with chilli in olive oil, drained and broken into bite-sized pieces
Torn basil leaves, to garnish
Preheat the oven to 200°C. (180C fan bake)
Add 3 tablespoons EVO to a large, oven-proof pan, set over medium heat. Add the onion and cook for 8-10 minutes, stirring occasionally, until softened. Add the garlic, paprika, and anchovies and cook for 1-2 minutes more, until anchovies melt.
Stir in the tomato paste, tomato passata, capers, olives, orzo, water, parsley and season with salt and pepper.
Bring to a simmer then gently stir in the tuna. Cover pan with the lid and bake for 20-25 minutes, until the orzo is al dente (just tender to the bite).
Serve garnished with basil, and finish with a drizzle of EVO.
Leftovers can be kept, covered and refrigerated, for up to 4 days. Add a little water or to loosen when reheating.
Recipe by Julie Le Clerc
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