One-Pot Tuna Orzo With Zucchini

By Samantha Seneviratne

Published July 22, 2024

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(1,206)
Comments
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Sweet, savory and super-simple, this dish is made mostly from pantry staples and cooked all in one pot. Chewy raisins add an unexpected sweetness tempered by a bit of acidic red wine vinegar. Canned tuna is a great protein choice for weeknight dinners but be sure to buy the oil-packed variety for cooking — it’s much more tender. If you find it, high-quality oil-packed jarred tuna is even tastier. That said, jarred and canned tuna is fully cooked, so it’s best added at the end to warm the tuna through without overcooking it.

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Ingredients

Yield:4 servings

  • 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)

Ingredient Substitution Guide

Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
1,206 user ratings
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Comments

NRB

Use the olive oil from the tuna for sautéing instead of throwing it away.

Liz

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.

David

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.

aravad

So flavorful and simple to make.

M. Burke

Followed this recipe to the letter and had high hopes. Sadly they were dashed with the first bite. Will not be making this again. Can’t understand how it got 5 stars.

senorfuzz Best red sauce Ive ever made

A lot of mint, basil, dollop of whipped cream cheese, and some lemon at the end really bring this dish together. House divided however, I gave it 5 stars, husband 4.

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