Orzo & Tuna Salad

Orzo & Tuna Salad

I'm on a mission to start having better lunches at work. It's hard, I usually go for the leftover dinner kind of lunch, is very rare for me to prepare something exclusively to have at lunch the next day. 

Monday is an easy one, you have the full Sunday to prepare something, you are relaxed and rested, but then comes the rest of the weekdays, that is the true test. When I get home, I hardly have the energy to make dinner, less to prepare a second meal to have at the office, so I end up having a tasteless soup or a mediocre sandwich. But is all about organisation, making a plan and not being so hard on yourself, so I'm going to start slowly, 3 days a week I'm going to try to have an exclusive made lunch to bring to work. This recipe is going to be my first test.  

You can prepare everything the day before and assemble at the office. Pack the cooked orzo in a container with the dried tomatoes, keep the boiled egg on the shelf and wrap it in foil and for the tuna, well, just carry the can, but make sure there is a can opener at work!

This recipe makes 2 servings. 

  • 200 grams (1 cup) dried orzo
  • 2 boiled eggs
  • 1 can tuna steak in water
  • 3 or 4 dried tomatoes
  • Olive Oil
  • Salt & Pepper 

I like to cook the orzo like any other pasta, add olive oil and salt to 500 millilitres (2 cups approx.) of water, once is boiling add the orzo and lower the temperature. Stir it once in a while with a fork so it doesn't stick to the bottom of the pan. It will take around 7 to 8 minutes to be ready but add more water if necessary. Once tender to your like, rinse in cold water. Set aside.

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Now, place the eggs in boiling water and let them cook for around 10 minutes if you like them well done, or for around 7 minutes of you like them semi-firm. When done, carefully remove them from the water and peel them under running cold water so you don't burn yourself. Or wait until they are cold, like any sensible person will do, I'm clearly not part of that club.

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Squeeze out the water of the tuna can and with a fork, break it a little, I like to keep large chunks of it to give the salad a little more texture. Slice the dried tomatoes lengthwise.


Now you are ready to assemble the salad. I like to do it straight on the plate, but you can do it in a salad bowl and then serve it. Start with the orzo, followed by the tuna, tomatoes and ending with the egg, drizzled with some olive oil and season with salt and pepper.