Skip to main content

Enjoy San Joaquin Valley Living

One-Skillet Orzo with Tuna

Mar 23, 2017 11:00AM ● By Lana Granfors

What's Cookin'

By Lana Granfors
Photo by Kara Stewart
April 2017

April 18 – tax day looms, and if your budget is busted after paying your 2016 taxes, this wallet-friendly recipe is perfectly timed.

This healthy, flavorful dinner uses budget-friendly ingredients, and if someone in your family doesn’t love tuna, canned chicken can be substituted. It’s a one-skillet, easy-and-fast, stove-to-table dish that may become a family favorite. If served cold, you might like it tossed with a little olive oil and red wine vinegar.  Makes a great lunch! 


One-Skillet Orzo with Tuna 

Yield: 4 – 6 servings


2 T extra-virgin olive oil 

2 garlic cloves, minced 

5 green onions, thinly sliced 

1 14.5 oz. can no-salt-added diced tomatoes 

1 tsp. dried Italian seasoning  

2 ½  cups water

1 ½  cups orzo

½ tsp. salt

¼ tsp. freshly ground pepper 

¼ tsp. red pepper flakes

1 15 oz. can cannellini beans, drained and rinsed 

1 small red bell pepper, thinly sliced 

2 T drained capers, optional

1 7 oz. can solid white tuna packed in water, drained 

1 cup frozen peas

Juice of 1 lemon 

Fresh grated Parmesan cheese

Prep time: 5 – 10 minutes

Cook time: 25 minutes

Total Time: 30 – 35 minutes


STEP 1: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and half of the green onions. Stir and cook for about 1 minute. Add the tomatoes and Italian seasoning and cook, stirring, 4 minutes. Stir in the water, the orzo, salt and pepper. Bring to a boil, then reduce the heat to medium low and stir in the beans. Cover and simmer until most of the liquid is absorbed and the orzo is tender, about 15 minutes.

STEP 2: Add the bell pepper and continue cooking, covered, until tender, about 3 minutes. Stir in the capers, tuna, peas and lemon juice and toss until well distributed.  Lastly, top with the remaining green onions and a grating of Parmesan cheese.