Tuna, tomato, spinach, cucumber and orzo salad
Packed lunches are all about cooking from the pantry, and canned tuna is a classic ingredient, making instant meals that always taste great.
- Put the drained tuna into a large bowl. Cook the orzo pasta in a pot of boiling, salted water until just cooked, and then rinse under cold running water. Drain well, tip into the bowl with the tuna and add the zest of the lemon (save the juice) as well as the spinach leaves.
- Cut the tomatoes into chunks, cut the cucumber in half lengthways and then slice it on the diagonal and gently toss through the tuna and orzo.
- In a small bowl whisk together the chopped parsley, olive oil, lemon juice, salt and pepper to make a light dressing. Add to the salad and toss gently, adding more salt and pepper if needed. Line a plastic air-tight container with the buttercrunch lettuce leaves and top with the salad.