Mediterranean Zucchini, Tuna & Orzo Skillet
One pot. Big flavor. Dinner in a bowl.
The vibe
I love a weeknight dish that doesn’t apologize for being easy. This skillet is exactly that—bright and briny, quick on the clock, and deeply satisfying without feeling heavy. It’s the kind of meal that sneaks extra vegetables onto the plate, brings fruit to the party in a way that actually makes sense, and finishes with a little umami snowfall of cheese. In other words: my weeknight love language.
The vibe
Think Mediterranean sunshine in a pan. Zucchini gets a little golden at the edges, onions and garlic do their soft, sweet thing, and I wake the dried herbs in hot oil so they bloom instead of taste dusty. A splash of white wine loosens every tasty bit from the skillet, and the orzo toasts just enough to smell nutty before it drinks up broth and turns silky. This is the kind of “hands-on” cooking that rewards you with aromas telling you exactly where you are in the process.
The flavor story
Tuna packed in olive oil folds in like a quiet hero—firm, flavorful, and ready to mingle with capers and artichokes for that briny, seaside personality. Just when your palate expects more salt, a few golden raisins pop with gentle sweetness and reset the conversation. I finish with my usual flourish: a bright dash of red-wine vinegar to wake it all up and a generous shower of grated cheese for depth. Herbaceous, savory, a little sweet, and nicely tangy—the balance keeps every bite interesting.
How it comes together
It’s a simple rhythm: aromatics, bloom, deglaze; vegetables, toast, simmer; fold, brighten, finish. The orzo does the heavy lifting, soaking up every bit of flavor while staying pleasantly toothsome. Eight to ten minutes, and the skillet settles into a glossy, cohesive bowl of comfort that still feels fresh.
Why it works (and why I keep making it)
This is a complete meal without the “meal prep” mood. Solid protein? Check. A healthy dose of veg? Check. Fruit used like a chef’s trick, not a gimmick? Absolutely. It tastes generous and sunny, not “healthy,” even though it checks all those boxes. If you’re cooking for someone who side-eyes zucchini, this is a conversion dish. If they already love it, they’re going back for seconds.
To serve (and to save)
Bring the skillet to the table while it’s glossy and hot. I like a final whisper of vinegar right before serving and an unapologetic handful of cheese. Leftovers reheat beautifully with a spoonful of broth to loosen—somehow even friendlier the next day.
Pull out a wide pan, cue some good music, and let the sizzle tell you when to add the next ingredient. One pot, big flavor, zero compromises—that’s dinner. Bon Appetit!
Text-Only Recipe (Fallback)
Mediterranean Zucchini, Tuna & Orzo Skillet — Recipe (Text)
Yield: 6 servings
Ingredients
- ¼ cup olive oil
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 1 tsp dried mint leaves
- 1 tsp basil leaves
- 1/4 cup white wine (optional)
- 3 medium zucchini, 1-inch pieces (about 5 cups)
- Salt & pepper
- 1½ cups orzo
- 3 cups chicken broth
- 2 (5-oz) cans olive-oil packed tuna, drained
- 1/2 cup canned artichoke hearts, chopped
- 1/2 cup golden raisins
- 3 tbsp capers
- 2 tbsp red wine vinegar
- Grated Pecorino Romano, for serving
Instructions
- In a large high-sided skillet, heat oil over high. Cook onions 2–3 minutes until soft.
- Add garlic; cook 1–2 minutes.
- Add mint and basil; stir 1 minute to bloom.
- Add wine; cook 2–3 minutes until mostly reduced.
- Add zucchini; cook ~6 minutes until browned. Season with salt & pepper.
- Stir in orzo; cook 1 minute. Add broth; bring to a simmer, cover, and cook 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Fold in tuna, raisins, capers, artichokes, and vinegar; warm through. Top with plenty of Pecorino.
Comments
Post a Comment