One-Pot Tuna Orzo With Zucchini

Ingredients

• 0.25 cup olive oil
• 3 zucchini (medium, cut into 1-inch pieces (about 5 cups))
• 2 garlic cloves (large, grated)
• salt (to taste)
• red-pepper flakes (to taste)
• 12 oz orzo
• 3 cup chicken broth
• 5 oz olive-oil packed tuna (1 can, drained)
• 0.25 cup golden raisins
• 3 tbsp capers
• 1 tbsp red wine vinegar
• 0.5 cup fresh mint leaves (torn)
• 0.5 cup fresh basil leaves (torn)
• Pecorino Romano (grated, for serving (optional))

Steps

1. 1

   In a large, high-sided skillet, heat 1/4 cup olive oil over high heat. Add the 1-inch zucchini pieces and cook, stirring often, until the zucchini is well-browned, about 6 minutes.

2. 2

   Adjust the heat to medium. Stir in the grated garlic and season with salt and red-pepper flakes to taste. Be careful not to let the garlic burn.

3. 3

   Add the 12 ounces of orzo to the skillet and cook for 1 minute, stirring constantly to coat the pasta in the oil.

4. 4

   Pour in 3 cups of chicken broth and bring the mixture to a simmer. Cover the skillet and cook until the orzo is tender and the liquid is almost entirely absorbed, about 6 minutes. Stir occasionally to prevent sticking.

5. 5

   Stir in the drained tuna, 1/4 cup golden raisins, 3 tablespoons capers, and 1 tablespoon red wine vinegar. Cook for 1-2 minutes until the tuna and raisins are just warmed through.

6. 6

   Just before serving, stir in the torn fresh mint and basil leaves. Serve immediately, topped with grated Pecorino Romano if desired.

Notes

Be sure to buy oil-packed tuna for this recipe as it is much more tender than water-packed. High-quality jarred tuna is also an excellent choice. Since canned tuna is already fully cooked, add it only at the end to avoid overcooking.

Nutrition per serving

• main
• one-pot
• pasta
• tuna
• zucchini
• weeknight dinner
• pantry staples
• 30-minute meal