One-Pot Tuna Orzo With Zucchini

Good recipe and easy to adapt. I will air fry the zucchini and add towards the end next time. Love the mint!

I doubled the tuna, used chopped dates instead of golden raisins, and amped it up with some extra Aleppo pepper. Great way to use up zucchini and herbs from the garden!

I cut the recipe in half and used leftover roast chicken instead of tuna for the protein. The raisins were an interesting touch which kept the dish from being ordinary.

Extremely good! I made it today for lunch, and I am counting the hours until I get to eat the leftovers tomorrow. I did omit the raisins because as a pre-diabetec I don't need that extra sugar. But I imagine this would taste even better with the raisins.

Cooking for 1 so halved all the ingredients but used the entire 5-oz. can of tuna and thought it was perfect👍

I used the drained tuna oil, garlic infused olive oil, and regular olive oil for the initial saute. I removed the sauted zucchini before adding the orzo to the oil. After adding the chicken broth I added the zucchini back to the pan. Great texture and flavor. Next time I will add pine nuts or almonds. Perhaps wilt some spinach...

Made as directed. Very tasty. I might cut down on the oil a bit.

We enjoyed this recipe as written. I always use a good brand of tuna in oil, makes a huge difference in the flavor. The raisins add a subtle and important note.

Big hit! Quartered zucchini and cut into medium chunks. Sauted in some canned tuna oil. Removed zucchini when browned and soft, then toasted orzo in some more canned tuna oil (drain the rest). Add zucchini back in at the end. Did not add raisins, doubled the tuna.

I thought this was great! I cooked the zucchini separately to maintain their crispiness, did not include raisins, and added Kalamata olives at the end, but otherwise made it as written. Great flavor, and will definitely make again.

Good! Made lots of little changes per other reviewer's notes. 1) Replaced one zucchini with a couple of stalks of last-gasp broccolini. Sauteed and set aside, with salt, oil, aleppo pepper. Waited until last 2 min of cooking to add back in. 2) Garlic, orzo, chicken broth, the same. With a little more oil and salt. 3) Doubled the tuna, added lemon juice and a random cheese rind I had to the savory/briny mix. Keep the raisins in! We liked them. Also added walnuts for crunch. Basil/mint, yes.

Meh, 3 stars for being easy and ingenuous. According to Samantha, the recipe writer, raisins gave an unexpected (read “weird” for my palate) sweetness. I would exclude the raisins unless you would do chicken instead of tuna and capers. Otherwise I think feta and lemons subbed for raisins would be a nice walk down the path to more briny zingyness. Sometimes the brain likes being tricked with contrasts but this wasn’t one of them.

This is really good with a very interesting mix of flavors. I used two cans of tuna, doubled the raisins and used the full pound of orzo with an additional 1/2 cup of broth to account for the additional orzo.

Surprisingly good. Used 2 Tbs of oil and subbed high quality sardines instead of tuna and added juice of half of a lemon. Only used about 7 oz of orzo based on comments. Will make again.

Interesting and delicious take on Sicilian pasta con sardelle. I had my doubts about cooking the zucchini together with the orzo. I cut it in chunks and it came out cooked perfectly, no mush with a little resistance left in each bite. I did double the tuna and was glad I did since the tuna bits I thought helped to define the dish. Thanks NYT for helping me through my nightly struggle with what to cook that is fast and delicious and different than my overused repertoire.