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Orzo russian salad with tuna

Name: Orzo russian salad with tuna
Prep time: 20 min
Total time: 20 min
Yield: Serves 6
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

By: Pollyanna Coupland
Food producer, delicious.

Published: 2 Jul 24
Updated: 6 Aug 24

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.

Easy
July 2024

Test kitchen approved

Serves 6
Hands-on time 20 min

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

Dairy-free recipes

Nutrition: Per serving

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

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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

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.
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.