| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 489 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 15 milligrams |
| Sodium | 448 milligrams |
| Carbohydrates | 75 grams |
| Dietary Fiber | 8 grams |
| Protein | 24 grams |
Reviews
Didn’t have green peppers so I added a can of green beans not exactly the same but still good overall the recipe was OK. I wouldn’t say it was outstanding but it was definitely not the worst either.
I added a star because the recipe, as written, seemed like a reasonable starting point. I normally make a recipe as close to as-written as possible the first time, except for automatic changes, such as leaving out bell – or hot – peppers. So you got 2 stars for an extremely bland concoction, the making of which (according to the timeline) left me with undercooked orzo that nonetheless stuck to the bottom of the pan, despite stirring regularly and often (it’s a good thing I didn’t use the non-stick skillet, because I’d have scraped all the ceramic off). I’m fairly certain more liquid would have been helpful. Given the 2-1/2 cups of water, there’s no possible way this recipe could have been completed in 30 minutes, unless the water you add is already boiling. Mine wasn’t, because it didn’t occur to me until too late. To up the color factor, I added some peas to replace the green peppers, increased the garlic and oregano (since 1/4 teaspoon for 4 servings seemed like a minimalist joke) by a factor of about 4, added a bunch of black pepper after tasting, and, on a whim, threw in some Italian seasoning, smoked paprika, and onion powder. Although I thought about it seriously, I neglected to follow through and add another can – or two – of tuna, but probably only because I neglected to read the reviews first, so didn’t realize that someone else had the same idea – since, you know, a 5-ounce can of tuna, drained, winds up with far less than 5 ounces in the pot (my can says the whole can, drained, is a single serving). As I mentioned above, it still seems like a reasonable starting point, so I will “doctor up” the leftovers and see what comes out of it (not real good at reducing recipe servings, so I wound up with 3 servings of leftovers. Sheesh!)
I usually make recipes as is the 1st time but I accidentally added Rotelle diced tomatoes with chillies instead and didn’t catch it til too late. What a nice surprise! After it was all done I added another can of regular tomatoes for a little more liquid and a total of 3 cans tuna. Very pleased w/this recipe and will make it again.
my changes were tuna in olive oil and I saute the peppers. Excellent!
This was a hit inmy house. I did make one slight change. I used 1tsp of italian seasoning instead of 1/4tsp of dried oregano. I will definately make this again.
Definitely needs some livening up, but it’s tasty, hearty & healthy. Tonight I made it for the second time and added double the garlic, red instead of green bell pepper, red pepper flakes, and a touch of fresh parmesan cheese. Delicious when it’s spiced up & tons of leftovers.
I liked it. It needs a little more seasoning than the recipe calls for, but it is pretty tasty and very healthy!
This recipe is terrible. It’s supposed to be a time saver, but I ended up wasting a ton of time on making it, because I hated it. In fact, I feel like all of the recipes in this slideshow are the opposite of creative and don’t look appealing. Can’t Food Network come up with better ideas?
I thought this was very good and very quick and easy to make. I used a can of tomatoes with chipotle which gave the dish a nice little kick. I think next time I would also add a little bit of chili flake and some capers or olives.