One-Pot Tuna Orzo With Zucchini

Why You’ll Love This Recipe

I love this dish because it’s pantry-friendly, low-effort, and packed with flavor. The oil-packed tuna stays tender and rich, the raisins add a subtle sweetness, and the vinegar brightens everything up. Best of all, it all cooks in one pot, so cleanup is minimal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Orzo pasta

• Zucchini, diced

• Canned oil-packed tuna, drained (jarred if available)

• Onion, chopped

• Garlic, minced

• Raisins

• Red wine vinegar

• Olive oil (from the tuna or extra)

• Salt and pepper

• Optional: fresh herbs like parsley or basil for garnish

Directions

1. I heat a splash of olive oil in a large skillet or pot over medium heat.

2. I sauté the onion until softened, about 3–4 minutes, then add the garlic and cook until fragrant.

3. I stir in the zucchini and cook until just tender, about 5 minutes.

4. I add the orzo and raisins, stirring to coat in the oil.

5. I pour in water or broth, season with salt and pepper, and bring to a simmer. I cook until the orzo is tender and most liquid is absorbed, stirring occasionally.

6. Once the orzo is cooked, I remove the pot from the heat and stir in the tuna and red wine vinegar. I toss gently to warm the tuna without breaking it up too much.

7. I taste and adjust seasoning, then serve with fresh herbs on top if desired.

Servings and timing

This recipe serves 4 people.
Prep time is 10 minutes, and cook time is 25 minutes, for a total of 35 minutes.

Variations

• I swap zucchini for yellow squash or spinach.

• I add capers or olives for a briny kick.

• I use golden raisins for a milder sweetness.

• I replace the orzo with small pasta like ditalini or couscous.

• I sprinkle grated Parmesan on top for richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm gently on the stove over low heat with a splash of water or broth to loosen the pasta. The microwave works too, but I stir halfway through to heat evenly.

FAQs

Can I use water instead of broth?

Yes, though broth will add more flavor.

Is it okay to use tuna in water?

It works, but I prefer oil-packed tuna for better texture and richness.

Can I make this ahead?

Yes, I make it up to a day ahead and reheat gently before serving.

How do I prevent the orzo from sticking?

I stir often while cooking and add a bit more liquid if needed.

Can I freeze leftovers?

I don’t recommend freezing as the zucchini and pasta can become mushy after thawing.

Conclusion

This one-pot tuna orzo with zucchini is a satisfying, flavor-packed meal made with simple ingredients. It’s a great way to turn pantry staples into something fresh and vibrant, and it’s the kind of recipe I keep in my weeknight rotation.

Print