One-Pan Orzo with Tuna & Tomatoes | Budget-Friendly 20 Minute Recipe
This One-Pan Orzo with Tuna & Tomatoes is what simple and delicious food is all about. Made with the most basic pantry staples, easy to make and all done in just 20 minutes. Serve it next to a garden salad and a crunchy baguette for the ultimate experience.
To make this recipe I used orzo. Truly one of the most under-rated pastas ever. If you have never had orzo before, it looks like a grain of rice, but indeed it is pasta, made from durum wheat. It´s easy to cook and absorbs all the flavors in the pan.
I used homemade vegetable broth to cook this dish, as it adds a bigger depth of flavors. But if you prefer, you can use water. Though I do recommend that you season the water with salt to get most flavor out of this dish.
TIPS & TRICKS to Make this Recipe: You want to saute the orzo for 2 to 3 minutes with the onion and garlic. This gives the orzo and incredible texture and an even better flavor. I used the olive oil from the canned tuna to sautee the vegetables and orzo. But you can also use EVOO if you like.
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Watch the Video Below on How to Make this One-Pan Orzo with Tuna & Tomatoes
One-Pan Orzo with Tuna & Tomatoes
- 1 small onion
- 6 cloves garlic
- 12 black pitted olives
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 14.5 oz can diced tomatoes 440 grams
- 1 cup orzo 165 grams
- 2 cups vegetable broth 475 ml
- 2 cans tuna in olive oil 5 oz / 142 grams each
- handful fresh parsley
- pinch sea salt
- dash black pepper
Add the vegetable broth into a sauce pan and heat with a high heat
Heat a large fry pan with a medium heat
Meanwhile, finely chop the onion, roughly chop the garlic, cut the olives in half, finely chop the parsley and drain the cans of tuna into a sieve with a bowl underneath
Add the olive oil from the canned tuna into the hot fry pan, immediately add in the onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the orzo, continue to mix, after 3 minutes and the orzo is lightly browned, add in the paprika, quickly mix together, then add in the canned diced tomatoes, season with sea salt & black pepper and add the black olives, mix together, then add in the hot broth, mix together, place a lid on the pan and lower to a low-medium heat, cook until the orzo is al dente (check package instructions)
Once the orzo is cooked, remove the pan from the heat, add in the drained tuna and 2 tbsp (8 grams) of the finely chopped parsley, mix together until well mixed, sprinkle with more parsley, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe
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