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Cheesy Tuna and Tomato Orzo
By Nargisse Benkabbou · cooking.nytimes.com
2 to 4 servings
20 min
A one-pot pasta dish of orzo toasted with spices, simmered in stock and marinara, then finished with tuna and melted cheese.
| 2 tablespoons / 30 ml olive oil | Toast orzo with garlic & spices, 2 min | Simmer with stock & sauce, 12–14 min | Stir in tuna & cheese, adjust seasoning | Garnish with parsley & serve |
| 1⅓ cups / 200 g orzo | ||||
| 2 garlic cloves, minced | ||||
| ½ teaspoon ground cumin | ||||
| ½ teaspoon smoked paprika | ||||
| ¼ teaspoon fine sea salt, plus more to taste | ||||
| 2 cups / 480 ml vegetable stock, 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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