Cheesy Tuna and Tomato Orzo

By Nargisse Benkabbou

Updated October 14, 2025

Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Ready In
20 min
Rating
5(372)
Comments
Read comments

Truly perfect for both kids and grownups, this quick and nourishing one-pot orzo is an ingenious way to bring pantry staples together into a dish that's creamy, cheesy and gently spiced. The orzo is toasted for extra flavor, then simmered right in the pot with marinara and stock until perfectly tender. Flaked tuna adds protein without any fuss, and melty Cheddar or mozzarella adds richness into a deliciously saucy, satisfying meal. Ready in just 20 minutes, it’s ideal for busy weeknights when you want maximum flavor with minimal cleanup.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2 to 4 servings

  • 2 tablespoons olive oil

  • 1⅓ cups/8 ounces orzo

  • 2 garlic cloves, minced

  • ½ teaspoon ground cumin

  • ½ teaspoon smoked paprika or sweet paprika 

  • ¼ teaspoon fine sea salt, plus more to taste 

  • 2 cups vegetable stock (or water), plus more if needed

  • 1 cup jarred marinara sauce 

  • 1 (5-ounce) can tuna in oil, drained and flaked 

  • ⅔ cup grated Cheddar or mozzarella

  • Chopped parsley (optional), for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

49 grams carbs; 29 milligrams cholesterol; 468 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 3 grams fiber; 710 milligrams sodium; 24 grams protein; 5 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.

Powered by

Preparation

  1. Step 1

    Heat the olive oil in a medium pot or large skillet over medium-high. Add the orzo, garlic, cumin, smoked paprika and salt, and cook, stirring, until the orzo is lightly golden, about 2 minutes.

  2. Step 2

    Stir in the stock and the marinara and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo is fully cooked, 12 to 14 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of stock or water to the pot.

  3. Step 3

    Add the tuna and cheese and stir to combine. Adjust the seasoning to taste by adding more salt if necessary, then adjust the consistency of your orzo by adding a splash of stock or water if desired. 

  4. Step 4

    Garnish with parsley, if using, and serve. 

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
372 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Sara

This is a sexy and sophisticated version of a tuna casserole and just as easy. really hearty and great for cold weather. I bet kids would like it but even if I had children I'm not sure I'd share it! I am going to add some chipped green olives in next time to try to replicate a childhood recipe of my mother's - may or may not work but I'm thinking the little nuggets of salt might be just the thing!

bvalk

perfect meal for a busy mom. didn’t have orzo so i used pastina. excellent.

Anna

Made as written with some kimchi and roast broccoli on the side. Delicious and so quick!

Jaz

The great thing about this recipe is that it can launch a thousand ships. I personally added in a bit of harissa with the spices to add a bit more punch. A different time I used this as the base to add in leftover seafood chowder to reinvigorate leftovers. Love it and can't wait for winter to come back to cozy up with this one again

Bethany

Extremely easy; I doubled the recipe and sweated a diced onion for 5-10 minutes before step 1. Added more of both cumin and smoked paprika at the end. Preschooler enthusiastically ate two helpings of "pizza orzo," although husband and I thought it was a little one-note. Tuna flavor is well-masked. In view of ease of preparation and preschooler's enthusiasm, this will be going into our weeknight rotation. I may try adding--as one reviewer mentioned--green olives.

Serene

Been making this regularly and doubling it up for leftovers. Popular with adults and our toddler. Adding a can of drained green beans helps add veg and some texture.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.