One Pan Orzo with Tuna and Zucchini

This orzo with tuna and zucchini is tasty and delicious and joins as fast as everything is cooked in a pan or pan.

This easy and comforting meal takes full advantage of fresh garden products, and it cannot be overcome for a simple dinner of the week!

How to make this recipe for a pan

Since everything is cooked in a pan or pan, the steps are important for this tuna zucchini recipe!

1. Cook the zucchini until golden. To obtain that delicious color (and the resulting flavor), let the oil heat until it is hot and undulating before adding the zucchini, and then let the zucchini be cooked without stirring for a minute more or less. Do not cook the zucchini too long! You don’t want it soft. Only slightly soft.
2. Remove the zucchini to a dish or plate.
3. Tost the Orzo and garlic in the pan and then add the broth.
4. Cook the Orzo Discovered, over low heat until the pasta is to the dente.
5. Add the tuna, Zucchini and lemon juice.
6. Add fresh basil and Parmesan cheese.
7. It serves immediately! (Why wait? This dish is so delicious!)

Pan size: Use a deep 12 -inch pan for this recipe. If you do not have a deep pan, a saucepan or a pot of 6 to 8 rooms it will work (the wider the bottom of the pan, the better to cook the zucchini).

Some notes about ingredients

• Tuna: I use tuna of canned piece and full of water for this recipe. You can experiment with other types of canned tuna, even if you try to avoid tuna full of oil, since it can make the general dish too fatty.
• Zucchini: Yellow zucchini or yellow pumpkin can be underlined for green zucchini. For less notable zucchini pieces, try to crush the zucchini. If he does, he would need only a fast flash in the pan in the first step (or maybe not?).
• ORZO: Orzo is a small paste in rice form. Another type of small pasta, such as Ditalini or small shells, could probably get quite well for the Orzo.
• Lemon juice: Don’t skip this ingredient! The fresh lemon juice illuminates the plate and adds the best flavor. You can add in the middle of the amount of red wine vinegar for fresh lemon juice, if you wish (and add more to the taste, if necessary).

I feel that the main canned tuna dishes get a bad repetition. I do not blame those who hate: I shudder thinking about the tuna noodle casserole of the 80s (also known as my formation years).

However, recipes like this bread with tuna and zucchini should relive the reputation of canned tuna forever! It is such a charming dish.

Modest? Sure. Simple? Absolutely. Very, very tasty? 100%

Darmoning the zucchini to gold and adding fresh basil and blunt Parmesan are just some of the elements that raise this humble plate of average to amazing. I am doing this in repetition while I still have zucchini and basil exploding from my garden. I hope you like it!

A bread with tuna and zucchini

Produce: 7 to 7 portions

Preparation time: 20 minutes minima

Cooking time: 20 minutes minima

Total time: 40 minutes minima

• 2 tablespoons olive oil, divided
• 4 to 5 Cups Zucchini cut into cubes (1/2 to 1 inch parts)
• Pinch of salt and pepper
• 12 ounces Dry Pasta Orzo (1 3/4 cups)
• 2 nail garlic
• ⅛ to ¼ teaspoon Red pepper flakes
• 3 ¾ Cups Chicken or broth broth
• ½ teaspoon salt (use salt from 3/4 to 1 teaspoon if you wear low sodium broth)
• 2 (7-emission each) cans Tuna packed in water, drained (see note)
• 2 tablespoons Fresh lemon juice (see note for the alternative)
• ½ cup Finely grated Parmesan cheese, more to serve
• ½ cup Small fresh basil leaves

• In a deep fartoé or pot of 12 inches, heat 1 tablespoon From olive oil over medium heat until they are wavy and hot. Add the zucchini and sprinkle slightly with salt and pepper. Cook, without stirring, for a minute or so. Stir or turn, and continue cooking for 2 to 3 minutes until the zucchini is tender but not soft.

• Remove the zucchini on a plate and return the pan over medium heat.

• Add the remaining tablespoon olive oil and add the flakes of Orzo, garlic and red pepper. Stir constantly for 30-45 seconds until the mixture of fragrant smell.

• Add the broth and salt and take the mixture to a soft over low heat. Continue over low heat, stirring frequently, until the Orzo is tender, 8 to 9 minutes. Moderate the fire as necessary, while it is cooked, to prevent the orzo from sticking at the bottom of the pan. It does not boil too vigorously or the liquid will evaporate faster than the Orzo Cooks. Add the additional broth a little at the same time, if necessary. It is fine (and prefer) that a little broth is left after the orzo is cooked so that the general dish is not dry.

• Add tuna, zucchini and lemon juice. Stir and cook until hot.

• Add Parmesan cheese and basil. Season to taste with additional salt and pepper, if necessary (important!). Serve immediately with additional Parmesan cheese, if you wish.

Tuna: I use the 7 -ounce cans of tuna (Costco wing) for this recipe. If you only have 5 -ounce tuna cans, it is fine to use smaller cans (less tuna, obviously, or use 3 cans for a little more tuna).
Lemon juice: Red wine vinegar can be underlined for lemon juice. Start with half the quantity (1 tablespoon) and add more to taste.
Zucchini: You will need approximately 1 pound of 12 ounces of zucchini (before trimming and cutting).

Course: Main course

Kitchen: American

Method: Stove

Service: 1 service, Calories: 307Kcal, Carbohydrates: 40gram, Protein: 20gram, Fat: 8gram, Saturated fat: 2gram, Cholesterol: 22mg, Sodium: 894mg, Fiber: 2gram, Sugar: 3gram

Recipe source: From Mel’s Kitchen Cafe