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Emily Scott’s Lemony Orzo with Tuna, Avocado, Spring Onions and Mint

A recipe from the chef and author's new book, Home Shores.

Fresh and easy, this quick pasta recipe from Emily Scott’s new book, Home Shores, is perfect for a springtime supper. With a focus on fish and shellfish, Emily’s latest book features over 100 recipes, with helpful tips and tricks that will fill you with confidence when it comes to making your seafood dishes sing. 

Orzo literally translates as ‘tiny barley’. I immediately think of The Hobbit and am transported to Bilbo Baggins’ house, Bag End. I am sure Bilbo would have whipped up this orzo salad from his larder store, which was a treasure trove of pastas, pulses and jars of ingredients.

Emily

Ingredients

Serves 4
  • 180g orzo pasta  
  • 1 lemon  
  • 4 tbsp olive oil  
  • 30g mint leaves, thinly sliced, plus extra to serve  
  • 1 x 220g jar of Albacore tuna in olive oil, drained  
  • 1 ripe avocado  
  • 4 spring onions, thinly sliced  
  • Sea salt  

Method

Preparation: 10 minutes  
Cooking: 10 minutes 

  1. Bring a saucepan of water to the boil and cook the orzo for 10 minutes (or according to the packet instructions).  
  2. Once cooked, drain and run under cold water to cool. Leave to drain in a colander over the pan.  
  3. Zest and juice the lemon into a bowl, then add the orzo and 2 tablespoons of olive oil.  
  4. Add a good pinch of salt and stir together, then stir through the mint and taste. Adjust the seasoning, if needed. Spoon the orzo onto a platter and break up the tuna over the top. Spoon over the avocado flesh, drizzle over the remaining olive oil and garnish with the spring onions and extra mint leaves.  

Home Shores is available to order here. To celebrate the launch, Emily is joining us to host a book signing in our Padstow Shop at 2-4pm on 16th May. We’d love to see you there.

Emily wears the Pebble Comb Dress (coming soon in Island Green). For more delicious recipes and fresh foodie inspiration, follow Emily on Instagram @emilyscottfood, online at Emily Scott or sign up to her weekly best-selling Substack, Shore to Shore.

Written by Emily Scott

Emily divides her time between the Caribbean, Cornwall & Bordeaux. She is currently the Executive Consultant Chef and Creative Director to Restaurant Calypso Grill in the Cayman Islands.