Skillet Orzo with Tuna

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • 4 scallions, thinly sliced
  • 1 14 -ounce can no-salt-added diced tomatoes
  • 1/4 teaspoon dried oregano
  • 1 1/2 cups orzo
  • Kosher salt and freshly ground pepper
  • 1 14 -ounce can cannellini beans, drained and rinsed
  • 1 small green bell pepper, thinly sliced
  • 1 5 -ounce can solid white tuna packed in water, drained
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley
Directions
  • Heat the olive oil in a large skillet over medium-high heat. Add the garlic and half of the scallions and cook, stirring, 1 minute. Add the tomatoes and oregano and cook, stirring, 3 minutes. Stir in 21/2 cups water, the orzo, 1/2 teaspoon salt, and pepper to taste. 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 10 minutes.

  • Add the bell pepper and continue cooking, covered, until tender, about 3 minutes. Stir in the tuna, lemon juice and parsley. Season with salt and pepper. Top with the remaining scallions.

  • Per serving: Calories 489; Fat 10 g (Saturated 2 g); Cholesterol 15 mg; Sodium 448 mg; Carbohydrate 75 g; Fiber 8 g; Protein 24 g

  • Photograph by Justin Walker


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