Cheesy Tuna and Tomato Orzo
Updated October 14, 2025
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
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
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.
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Preparation
- 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.
- 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.
- 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.
- Step 4
Garnish with parsley, if using, and serve.
Private Notes
Comments
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!
perfect meal for a busy mom. didn’t have orzo so i used pastina. excellent.
Made as written with some kimchi and roast broccoli on the side. Delicious and so quick!
Very quick and easy! I followed the advice from other commenters about adding an extra can of tuna which worked well. It was crying out for something green so I served it with some rocket I had left over in the fridge.
It wasn't my first thought to add tuna to pasta but I thought the flavor came out really great. I doubled the garlic (as one always should) and doubled the tuna for more protein. The dish was really comforting and hit a couple of unique flavor profiles that made it hard to stop eating. I made it with peas on the side, really complemented every bite with a few peas on the spoon.
Easy and delicious. I used one cube of "Not Chick'n" bouillon to the two cups' water (which resulted in the right level of sodium) and doubled the tuna. Served this with cabbage sautéed with garlic, coriander, and black pepper.