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.
Made exactly as written with a generous amount of Aleppo pepper. Easy once you get all the components prepped and measured; definitely a make-again.
I made this--zucchini mush is not for me. That much oil is not necessary. I would stir fry (or roast crisp-tender) the zucchini and add at the end. I would also double the golden raisins or use currants. I did not use canned tuna, I used tuna steaks that I grilled (medium--sorry tuna lovers). So I guess I used the ingredients but went rogue on the process. It was good. Never zucchini first--poor veg!
So flavorful and simple to make.