Orzo russian salad with tuna

Orzo russian salad with tuna

Although russian salad is usually made with potatoes, this version uses orzo to create a delicious pasta side dish. It also has a warm Spanish flavour with tuna, boiled eggs, olives and roasted red pepper.

Orzo russian salad with tuna

Discover all our favourite summer salads and sides for your warm weather get-togethers.

 

  • Serves icon Serves 6
  • Time icon Hands-on time 20 min

Although russian salad is usually made with potatoes, this version uses orzo to create a delicious pasta side dish. It also has a warm Spanish flavour with tuna, boiled eggs, olives and roasted red pepper.

Discover all our favourite summer salads and sides for your warm weather get-togethers.

 

Nutrition: Per serving

Calories
499kcals
Fat
28g (3.1g saturated)
Protein
17g
Carbohydrates
42g (5.5g sugars)
Fibre
3.3g
Salt
0.8g

Before you start

This is a great make ahead dish, as it sits in the fridge without soaking up the dressing or wilting. Though not essential, we prefer the salad served fridge cold.

Before you start

This is a great make ahead dish, as it sits in the fridge without soaking up the dressing or wilting. Though not essential, we prefer the salad served fridge cold.

Ingredients

  • 3 medium free-range eggs
  • 300g orzo pasta
  • 1 large carrot, diced
  • 100g frozen peas
  • 145g tin tuna in oil
  • 5 heaped tbsp mayonnaise (see Know-how)
  • 1 tsp dijon mustard
  • 50g pimento-stuffed green olives, sliced
  • 150g roasted red peppers from a jar, sliced
  • ½ bunch chives, finely chopped
  • Dash white wine vinegar or cider vinegar
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Method

  1. Bring a large pan of salted water to the boil. Add the eggs, cook for 6½ minutes, then lift out with a slotted spoon and plunge into cold water. Add the orzo to the boiling water and cook for 2 minutes, then add the carrot. Cook for 3 minutes, then add the peas and cook for a final 2 minutes. Drain, cool everything under running water, then drain again and tip into a serving bowl. Stir in the tuna along with its oil.
  2. Stir in the mayonnaise and mustard, then most of the olives, peppers and chives. Taste and season with salt, pepper and the vinegar. Garnish with the rest of the olives, peppers and chives. Peel and quarter the eggs, then arrange on top. Finish with sea salt and freshly ground black pepper over the yolks.

Nutrition

Nutrition: per serving
Calories
499kcals
Fat
28g (3.1g saturated)
Protein
17g
Carbohydrates
42g (5.5g sugars)
Fibre
3.3g
Salt
0.8g

delicious. tips

  1. We’ve used Kewpie over regular mayonnaise – the Japanese mayo brand contains MSG and more egg yolk, giving it a more savoury depth.

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