Cheesy Tuna and Tomato Orzo

By Nargisse Benkabbou · cooking.nytimes.com

2 to 4 servings

prepMince garlic cloves
2 tablespoons / 30 ml olive oil	Toast orzo with garlic & spices, 2 min	Simmer with stock & marinara, 12–14 min	Stir in tuna & cheese, adjust seasoning
1⅓ cups / 8 oz / 230 g orzo
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon smoked paprika or sweet paprika
¼ teaspoon fine sea salt, plus more to taste
2 cups / 480 ml vegetable stock (or water), plus more if needed
1 cup / 240 ml jarred marinara sauce
1 (5-ounce / 140 g) can tuna in oil, drained and flaked
⅔ cup / 75 g grated Cheddar or mozzarella
Chopped parsley (optional), for garnish

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