One-Pot Lemon Caper Orzo with Tuna
This one-pot pasta is simple, comforting, bright, and flavorful.
Serves4 to 6
Prep10 minutes
Cook20 minutes
I grew up eating tuna noodle casserole (and its leftovers) weekly. Once I moved out for college, I fully wrote off the combination of pasta and tuna. Recently, however, I came back to it. Chalk it up to the price of groceries, if you will, but really, it’s because I craved nostalgia. Rather than a casserole, I wanted to make something that came together even faster, with fewer dishes to clean. It still needed to be creamy and comforting, though, which is exactly how this one-pot orzo came to life.
This recipe is very loosely inspired by the retro casserole of my youth, but its resemblance stops there. Orzo is toasted in lots of olive oil then simmered in broth, where it’s stirred here and there to lend a risotto-like creaminess to the dish. Briny capers and lemon add pops of brightness, and chunks of tuna bring hearty protein.
A Case for Tuna Beyond Sandwiches
There’s so much you can do with a can of tuna; keeping multiple cans on hand is always a smart move. My preferred brand is Tonnino, which truthfully changed my opinion about tuna in the first place. I grew up with dry, crumbly, flavorless cans and didn’t realize there was anything better until I tried a jar. The olive oil-packed jars are my favorite because the oil locks in the fish’s flavor and moisture beautifully and I like to reuse the jars for homemade condiments and dressings, but they also make cans (and a water-packed version, if you prefer). High-quality tuna makes all the difference when it’s the star of the dish, like it is in this one-pot pasta, so it’s well-worth reaching for. It’s the secret to turning the humble pantry staple into something so much more.
Pantry Pasta is Sheela Prakash‘s monthly column of easy, accessible pasta recipes. You’ll discover a new, inspired recipe each month that takes advantage of grocery staples and highlights one pantry hero. Follow along and grab all the recipes here.
One-Pot Lemon Caper Orzo with Tuna Recipe
This one-pot pasta is simple, comforting, bright, and flavorful.
Prep time 10 minutes
Cook time 20 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 4 cloves
garlic
- 1
medium lemon
- 2 (5 to 7-ounce) cans
or jars oil or water-packed tuna
- 1/4 cup
capers
- 1
large shallot, or 1/2 small yellow onion
- 1/4 cup
olive oil
- 1 pound
dried orzo pasta
- 1 (32-ounce) carton
low-sodium chicken or vegetable broth
- 1 cup
water, plus more as needed
- 1 teaspoon
kosher salt, plus more as needed
- 1/2 teaspoon
freshly ground black pepper
Coarsely chopped fresh parsley leaves, for garnish (optional)
Instructions
Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 1 medium lemon (about 1 teaspoon). Juice the lemon until you have 3 tablespoons. Drain 2 (5 to 6-ounce) cans tuna and break up any large chunks of tuna with a fork. Rinse 1/4 cup capers well under cold running water, if salt-packed, to remove salt.
Dice 1 large shallot (about 1/2 cup). Mince 4 garlic cloves. Heat 1/4 cup olive oil in a large saucepan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and pale golden-brown, 3 to 4 minutes.
Add the garlic and 1 pound dried orzo and cook until fragrant and the orzo is toasted in spots, about 2 minutes. Add 1 (32-ounce) carton low-sodium broth, 1 cup water, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a boil over medium-high heat, stirring frequently to keep the orzo from sticking.
Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is tender and almost all of the liquid is absorbed, 10 to 12 minutes. If the orzo has absorbed all the liquid before it is ready, add more water 2 tablespoons at a time as needed.
Remove the saucepan from the heat. Add the tuna mixture and stir until just heated through, about 1 minute. Taste and season with more kosher salt as needed. Serve garnished with chopped fresh parsley leaves if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.