One-Pot Tuna Orzo With Zucchini

By Samantha Seneviratne

Published July 23, 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(978)
Comments
Read comments

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.

  • 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: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.

Private Notes

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

Ratings

5 out of 5
978 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Jane

I prefer no raisins and therefore no red wine vinegar but it's great to have the one pot for such a tasty meal. The zukes cook so quickly that I throw them in as late as possible to prevent mushiness.

PSL

Really enjoyed. Made the Orzo in a separate pot. In skillet sauteed onions, garlic and oil from tuna (Tonnino), then added orange and red bell peros, zuchinni and capers. Splash of RW vinegar, red pepper flakes, tumeric, black pepper, salt and then mixed in Orzo. Topped with chopped fresh parsley and grated parmesan. Delicious! Be creative and enjoy.

Miranda

I love this but can see how others might not. Didn't even add the herbs

Private comments are only visible to you.

Recipe Tags

or to save this recipe.