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 monounsaturated 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.
Delicious! Made with undrained water-packed tuna, since that’s what I had on the shelf. Put the raisins in when I added the orzo to the pot, plumping them up nicely. Used a generous amount of red pepper flakes.
No raisins -- I dislike them. Could have used slightly more capers. Surprisingly yummy dish.
I didn’t have albacore tuna so I made this with tinned smoked trout and it was superb. The smoked trout had a lot of oil so I used it and half plain olive oil not being certain if it would be too strong. That worked perfectly. Decent (bronze-extruded) orzo didn’t hurt either. 35 minutes is actually more time than it takes to get this on the table and my husband loved it. He is a bit picky — I left the garlic out for him so the smoked trout had the extra flavor to carry the dish. I do think browning the zucchini and setting it aside and adding it back with the fish, herbs, capers and raisins will work better for me. The zucchini was still the right color but it did cook up to the cusp of soggy. I like more bite. The zucchini, mint and basil came from my garden. I’m betting other seasonal vegetable and herb combinations would work if you are the sort to experiment once you get the technique down. Think mushrooms and thyme. Have fun. This is a keeper!