A vibrant and earthy take on the traditionally creamy tuna salad.

Crunchy green beans, sweet tomatoes, salty olives and ras el hanout spice mixture come together to form an enticing medley of flavours and textures. If you prefer beans with a bit less bite than when raw, add them to the pasta water when there’s one to two minutes cooking time left.

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Time: 15min
Cost: $13
Serves: Three

Ingredients

• 1 small red onion

• 1.5 cup green beans

• ¼ cup sundried tomatoes

• 2 tsp ras el hanout spice mix

• 50g sachet tomato paste

• 185g can tuna in olive oil

• 200g orzo or risoni

• Big handful of lettuce or spinach

• 70g pouch of herby olives

• Salt and pepper

• Pine nuts, cranberries, or other nuts and seeds

Method

Boil a pot of salted water.

Thinly slice the red onion, cut the beans to matchstick length and chop up the sundried tomatoes.

Add the orzo to the boiling water and cook according to the packet instructions (about 7min). Drain when done, then add all ingredients to the pot (including the tuna oil). Mix it well. Divvy between bowls and dig in!