One-Pot Tuna Orzo With Zucchini
20 min4 servings
A one-pan Mediterranean pasta with browned zucchini, tuna, capers and raisins, finished with fresh mint and basil.
| prepCut zucchini into 1-inch pieces | ||||
| prepGrate garlic cloves | ||||
| prepTear mint and basil leaves | ||||
| 60 ml olive oil | Heat oil, add zucchini, cook 6 min until browned | Add garlic & spices, orzo, broth; simmer 6 min | Stir in tuna, raisins, capers, vinegar; warm through | Add mint & basil, serve with Pecorino Romano |
| 3 medium zucchini, cut into 1-inch pieces (about 750 ml) | ||||
| 2 large garlic cloves, grated | ||||
| Salt | ||||
| Red-pepper flakes | ||||
| 340 g orzo | ||||
| 720 ml chicken broth | ||||
| 1 (140 g) can olive-oil packed tuna, drained | ||||
| 40 g golden raisins | ||||
| 3 tablespoons capers | ||||
| 1 tablespoon red wine vinegar | ||||
| 10 g fresh mint leaves, torn | ||||
| 10 g fresh basil leaves, torn | ||||
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