Tuna Orzo with Courgette, Spinach and Mozzarella
This creamy tuna orzo combines courgette, spinach, tomatoes, and mozzarella in one pan for an easy family dinner. The orzo cooks in the sauce, soaking up Mediterranean flavours and becoming creamy on its own. It’s ready in 30 minutes and stores well in the fridge, so you can enjoy leftovers for lunch.
Nutrition
- Calories 554kcal 97kcal
- Fat 20.0g 3.5g
- Carbs 59.8g 10.5g
- Protein 33.4g 5.9g
- Fibre 6.2g 1.1g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
This tuna orzo is easy to make in one pan. Cooking the orzo with stock and tomatoes makes it creamy, while the tuna, mozzarella, courgette, and spinach make it hearty enough for dinner. It also reheats well, so leftovers work for lunch.
Tips and Variations
- Use reduced-fat mozzarella if you want to lower the fat and calorie content slightly.
- Add extra spinach or swap it for kale if you have some to use up.
- Stir in a handful of frozen peas during the last few minutes of cooking.
- Replace the tuna with cooked chicken breast for a different version.
- Use wholemeal orzo if available for a little more fibre.
- Add a pinch of chilli flakes if you prefer a little heat.
- Serve with a simple green salad if you want something fresh alongside.
Meal Storage
Allow the orzo to cool completely before storing. Store it in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
Freezer tips
Freeze individual portions in freezer-safe containers for up to 2 months.
Defrost overnight in the fridge before reheating. Warm gently in a pan or microwave and add a splash of water or stock to restore the creamy texture.
Frequently Asked Questions
Yes. Let it cool, then keep it covered in the fridge for up to 3 days. Add a small splash of water when reheating if the orzo has become too thick.
Yes. Use around 200g of fresh spinach and stir it in towards the end of cooking until wilted.
Cheddar, reduced-fat cheddar, feta or Greek-style salad cheese can all be used instead of mozzarella. Each will give the finished dish a slightly different flavour and texture.
Yes. Cool the orzo completely, then freeze it in airtight containers for up to 2 months. Bear in mind that the orzo may be slightly softer once defrosted and reheated.
Stir it regularly, particularly as the sauce begins to thicken, and make sure there is enough liquid in the pan. Add a small splash of hot water or stock if needed.
Closing Note
This creamy tuna orzo is full of Mediterranean flavours and is a quick one-pan dinner for busy nights. Courgette, spinach, and tomatoes add freshness, and mozzarella makes it creamy. Leftovers are great for lunch the next day. If you enjoy easy orzo meals, try this creamy chicken orzo with broccoli.
- 💪 High Protein
- ⏱️ Ready in 30
- 🧊 Freezer Friendly
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