One-Pot Tuna Orzo With Zucchini
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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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)
Instructions
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.