One-Pot Tuna Orzo With Zucchini
Published July 22, 2024
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup olive oil
3 medium zucchini, cut into 1-inch pieces (about 5 cups)
2 large garlic cloves, grated
Salt
Red-pepper flakes
12 ounces orzo
3 cups chicken broth
1 (5-ounce) can olive-oil packed tuna, drained
¼ cup golden raisins
3 tablespoons capers
1 tablespoon red wine vinegar
½ cup fresh mint leaves, torn
½ cup fresh basil leaves, torn
Grated Pecorino Romano, for serving (optional)
Nutritional analysis per serving (4 servings)
84 grams carbs; 19 milligrams cholesterol; 662 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 6 grams fiber; 1173 milligrams sodium; 31 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, high-sided skillet, heat the oil over high. Add the zucchini and cook, stirring often, until browned, about 6 minutes.
- Step 2
Adjust heat to medium, stir in the garlic and season with salt and red pepper. (Do not let the garlic burn.) Add the orzo and cook for 1 minute, stirring. Stir in the broth and bring to a simmer. Cover and cook until the orzo is tender and the liquid is almost absorbed, about 6 minutes, stirring occasionally.
- Step 3
Stir in the tuna, raisins, capers and vinegar and cook until just warmed through. Add the herbs right before serving. Top with cheese if desired.
Private Notes
Comments
Use the olive oil from the tuna for sautéing instead of throwing it away.
This was quite delicious with the following changes: I browned the zucchini rounds but did not add them until the end, with the other ingredients. Only used a splash of oil in the rest of the dish. Did not have golden raisins nor mint, but I don't think the dish needed sweetness. Used drained albacore in oil, but water packed would be fine. Maybe a spash of lemon juice next time, a few kalamatas, sprinkling of toasted pine nuts? I will definitely make this again.
Very easy and tasty! I would stir the orzo more than occasionally at first, if you don't want it to stick to the bottom of the pan.
What a great way to use up a bumper crop of zucchini and fresh garlic from a farm share and the invasive mint in my yard ! How anyone could think this was bland, I don’t know. I doubled tuna, used more zucchini and more everything else. Had no basil so doubled the mint. I doubled the sultanas but would triple them next time. They got lost in the dish with all the other wonderful flavors. Lots of red pepper flakes really added a good zip. What a wonderful recipe for a quick summer dinner!
Interesting combination of flavors. Might improve with lemon juice subbed for red wine vinegar. Cut the zucchini in 4 quarters lengthways, then cut those quarters into 3/4 to 1 inch pieces. They will maintain some of their crispness and not go mushy unless you seriously overcook them.
I didn't have all the ingredients. So I made these swaps, and this recipe was a hit! I used red onion instead of capers, and ditalini replaced the orzo. A very flavorful dish. Increased salt and pepper to our taste.