One-Pot Tuna Orzo With Zucchini

By Samantha Seneviratne

Published July 22, 2024

One-Pot Tuna Orzo With Zucchini
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(1,173)
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
  • ¼cup olive oil
  • 3medium zucchini, cut into 1-inch pieces (about 5 cups)
  • 2large garlic cloves, grated
  • Salt 
  • Red-pepper flakes 
  • 12ounces orzo
  • 3cups chicken broth
  • 1(5-ounce) can olive-oil packed tuna, drained 
  • ¼cup golden raisins
  • 3tablespoons capers
  • 1tablespoon red wine vinegar
  • ½cup fresh mint leaves, torn
  • ½cup 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
1,173 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.

Sheela (Midwest)

I started with cooked down leeks and mushrooms before going through the rest of the recipe. I was shocked by how good this recipe turns out! absolutely delicious!!

IM

We really enjoyed this! Made 1/2 recipe version and followed directions as written except for: (1) as recommended in comments, cut zucchini into hearty chunks, (2) added about 1/2 the oil from the tuna can into the orzo when I added the tuna. We love tuna, so next time, I wouldn't halve the tuna amount for a 1/2 recipe version. I very much appreciated how quickly this comes together.

Yum!

You can make this so many ways. Most recently I had leftover grated zucchini from making bread but not enough so we cooked the shredded then added frozen peas with the orzo. Raisins are ok. Cheese can be nice but I like it without.

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