Best Tuna Caper Orzo With Parsley Recipes

SKILLET ORZO WITH TUNA

Skillet Orzo with Tuna image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 15 milligrams, Sodium 448 milligrams, Carbohydrate 75 grams, Fiber 8 grams, Protein 24 grams

LINGUINE WITH GRILLED TUNA, CAPERS AND PARSLEY

Linguine with Grilled Tuna, Capers and Parsley image

Provided by Kristin Donnelly

Categories Pasta Tuna Summer Grill Grill/Barbecue Parsley Capers

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

2 unpeeled garlic cloves
1 large leek, halved and well-rinsed
1 pound fresh tuna, such as yellowfin
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher Salt
Freshly ground black pepper
2 teaspoons finely chopped rosemary
12 ounces linguine
2 cups parsley leaves, roughly chopped
1 tablespoon capers, roughly chopped
Juice of 1 lemon
Crushed red pepper

Steps:

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary.
Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly.
Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.
Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.
Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.