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One-Pot Tuna Orzo With Zucchini

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This One-Pot Tuna Orzo with Zucchini is a quick and easy Mediterranean-inspired dinner made in just 35 minutes. Featuring tender orzo, juicy zucchini, sweet raisins, and rich oil-packed tuna, it’s finished with a splash of red wine vinegar for a tangy, flavor-packed bite—perfect for busy weeknights.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Pasta, Main Dish
  • Method: One-pot simmer
  • Cuisine: Mediterranean-inspired

Ingredients

1½ cups orzo pasta

2 medium zucchini, diced

2 cans (5–6 oz each) oil-packed tuna, drained (jarred if available)

1 small onion, chopped

2 cloves garlic, minced

⅓ cup raisins (regular or golden)

1–2 tbsp red wine vinegar

2 tbsp olive oil (use from tuna if possible)

Salt and pepper, to taste

Optional: fresh parsley or basil, for garnish

Instructions

Heat olive oil in a large skillet or pot over medium heat. Add onion and sauté for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Stir in zucchini and cook for about 5 minutes until just tender.

Add orzo and raisins to the pot and stir to coat in oil.

Pour in 3 cups of water or broth, season with salt and pepper, and bring to a simmer.

Cook for 8–10 minutes, stirring often, until orzo is tender and most of the liquid is absorbed.

Remove from heat and gently fold in tuna and red wine vinegar. Taste and adjust seasoning as needed.

Garnish with fresh herbs if desired and serve warm.

Notes

Swap zucchini for yellow squash or spinach for variety.

Add capers or olives for a briny kick.

Use golden raisins for a subtle sweetness.

Substitute orzo with ditalini or couscous if preferred.

Top with grated Parmesan for added richness.

Use the oil from tuna for deeper flavor during cooking.

Stir orzo regularly while simmering to prevent sticking. Add more liquid if needed.

Best served fresh, but can be reheated with a splash of broth to maintain moisture.

Nutrition

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