Blistered Tomato & Pesto Baked Orzo with Tuna Meatballs
Blistered Tomato & Pesto Baked Orzo with Tuna Meatballs
Ingredients
For the Tuna Meatballs
- 15 ounces solid albacore tuna, canned and drained
- 1/4 cup mayonnaise
- 1 tablespoon mayonnaise
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon soy sauce
- 2 tablespoons shallots, minced
- 1 tablespoon garlic, minced
- 1/2 tablespoon kosher salt, or more to taste
- 1/2 tablespoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/3 cup panko breadcrumbs
- 1/2 tablespoon lemon zest
- 1 teaspoon red pepper flakes
- 2 tablespoons avocado oil, or another high-heat oil, for searing
For the Baked Orzo
- 2 tablespoons olive oil
- 1 yellow onion, medium, sliced
- 1 1/2 pints cherry tomatoes, halved
- 4 cloves garlic, thinly sliced
- 1 3/4 teaspoons kosher salt, divided
- 1/4 teaspoon red pepper flakes, (optional)
- 1 tablespoon tomato paste
- 1 1/4 cups crushed tomatoes, (10 ounce can)
- 2 tablespoons fresh basil, torn, plus more for garnish
- 1 pinch honey
- 2 cups baby spinach
- 1/3 cup basil pesto
- 2 3/4 cups chicken or vegetable stock
- 1 pound orzo pasta
- 2 teaspoons Italian seasoning
- 1 pinch black pepper, freshly cracked
- 1 1/2 cups fresh mozzarella pearls, torn or shredded
- 1/4 cup Parmesan cheese, grated, for finishing (optional)
Instructions
- 1
Preheat your oven to 400°F. Mince the shallots and garlic for the meatballs, and chop the fresh parsley. Prepare the vegetables for the orzo: slice the yellow onion, thinly slice the garlic cloves, and halve the cherry tomatoes.
⏱️ 10 min•🌡️ 400
- 2
In a large mixing bowl, combine the drained solid albacore tuna, mayonnaise, Worcestershire sauce, soy sauce, black pepper, 1/2 tablespoon kosher salt, red pepper flakes, lemon zest, minced shallots, minced garlic, and chopped parsley. Add the panko breadcrumbs. Mix thoroughly with a gloved hand until all ingredients are well combined.
⏱️ 5 min
- 3
Form the tuna mixture into approximately 9 meatballs. Place them on a piece of parchment paper.
⏱️ 5 min
- 4
Heat the avocado oil in a large oven-safe pan (such as a Dutch oven or a deep oven-safe skillet) over medium-high heat on the stove. Once hot, carefully sear the tuna meatballs until browned on all sides. Remove the seared meatballs from the pan and set them aside on a baking tray.
⏱️ 7 min
- 5
Using the same oven-safe pan (do not clean it, as the fond adds flavor), add 2 tablespoons of olive oil and heat over medium heat. Add the sliced yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 6
Add the halved cherry tomatoes and thinly sliced garlic to the pan. Season with a portion of the 1 3/4 teaspoons kosher salt (reserve some for later) and the 1/4 teaspoon red pepper flakes (if using). Stir and cook for 3-5 minutes until the tomatoes begin to blister slightly.
⏱️ 5 min
- 7
Stir in the tomato paste and cook for 1 minute, then pour in the crushed tomatoes. Add the 2 tablespoons torn fresh basil and a pinch of honey. Stir to combine.
⏱️ 3 min
- 8
Add the baby spinach to the pan and stir until it wilts down, about 2-3 minutes.
⏱️ 3 min
- 9
Stir in the basil pesto, chicken or vegetable stock, orzo pasta, Italian seasoning, freshly cracked black pepper, and the remaining kosher salt. Mix everything well.
⏱️ 2 min
- 10
Transfer the pan with the orzo mixture to the preheated oven. Place the baking tray with the seared tuna meatballs into the oven alongside the orzo. Bake for 20-25 minutes, or until the orzo is tender and most of the liquid has been absorbed. The meatballs should be heated through with a nice char.
⏱️ 25 min•🌡️ 400
- 11
Remove the orzo pan from the oven. Top the hot orzo with the fresh mozzarella pearls. Garnish with additional torn fresh basil and a drizzle of extra olive oil.
⏱️ 2 min
- 12
To serve, spoon a portion of the baked orzo onto a plate. Top with 2-3 tuna meatballs. Optionally, grate Parmesan cheese over the dish and garnish with fresh herbs like parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Blistered Tomato & Pesto Baked Orzo with Tuna Meatballs
For the Tuna Meatballs
- 15 ounces solid albacore tuna, canned and drained
- 1/4 cup mayonnaise
- 1 tablespoon mayonnaise
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon soy sauce
- 2 tablespoons shallots, minced
- 1 tablespoon garlic, minced
- 1/2 tablespoon kosher salt, or more to taste
- 1/2 tablespoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/3 cup panko breadcrumbs
- 1/2 tablespoon lemon zest
- 1 teaspoon red pepper flakes
- 2 tablespoons avocado oil, or another high-heat oil, for searing
For the Baked Orzo
- 2 tablespoons olive oil
- 1 yellow onion, medium, sliced
- 1 1/2 pints cherry tomatoes, halved
- 4 cloves garlic, thinly sliced
- 1 3/4 teaspoons kosher salt, divided
- 1/4 teaspoon red pepper flakes, (optional)
- 1 tablespoon tomato paste
- 1 1/4 cups crushed tomatoes, (10 ounce can)
- 2 tablespoons fresh basil, torn, plus more for garnish
- 1 pinch honey
- 2 cups baby spinach
- 1/3 cup basil pesto
- 2 3/4 cups chicken or vegetable stock
- 1 pound orzo pasta
- 2 teaspoons Italian seasoning
- 1 pinch black pepper, freshly cracked
- 1 1/2 cups fresh mozzarella pearls, torn or shredded
- 1/4 cup Parmesan cheese, grated, for finishing (optional)
Instructions
- 1
Preheat your oven to 400°F. Mince the shallots and garlic for the meatballs, and chop the fresh parsley. Prepare the vegetables for the orzo: slice the yellow onion, thinly slice the garlic cloves, and halve the cherry tomatoes.
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, combine the drained solid albacore tuna, mayonnaise, Worcestershire sauce, soy sauce, black pepper, 1/2 tablespoon kosher salt, red pepper flakes, lemon zest, minced shallots, minced garlic, and chopped parsley. Add the panko breadcrumbs. Mix thoroughly with a gloved hand until all ingredients are well combined.
⏱️ 5 min - 3
Form the tuna mixture into approximately 9 meatballs. Place them on a piece of parchment paper.
⏱️ 5 min - 4
Heat the avocado oil in a large oven-safe pan (such as a Dutch oven or a deep oven-safe skillet) over medium-high heat on the stove. Once hot, carefully sear the tuna meatballs until browned on all sides. Remove the seared meatballs from the pan and set them aside on a baking tray.
⏱️ 7 min - 5
Using the same oven-safe pan (do not clean it, as the fond adds flavor), add 2 tablespoons of olive oil and heat over medium heat. Add the sliced yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 6
Add the halved cherry tomatoes and thinly sliced garlic to the pan. Season with a portion of the 1 3/4 teaspoons kosher salt (reserve some for later) and the 1/4 teaspoon red pepper flakes (if using). Stir and cook for 3-5 minutes until the tomatoes begin to blister slightly.
⏱️ 5 min - 7
Stir in the tomato paste and cook for 1 minute, then pour in the crushed tomatoes. Add the 2 tablespoons torn fresh basil and a pinch of honey. Stir to combine.
⏱️ 3 min - 8
Add the baby spinach to the pan and stir until it wilts down, about 2-3 minutes.
⏱️ 3 min - 9
Stir in the basil pesto, chicken or vegetable stock, orzo pasta, Italian seasoning, freshly cracked black pepper, and the remaining kosher salt. Mix everything well.
⏱️ 2 min - 10
Transfer the pan with the orzo mixture to the preheated oven. Place the baking tray with the seared tuna meatballs into the oven alongside the orzo. Bake for 20-25 minutes, or until the orzo is tender and most of the liquid has been absorbed. The meatballs should be heated through with a nice char.
⏱️ 25 min•🌡️ 400 - 11
Remove the orzo pan from the oven. Top the hot orzo with the fresh mozzarella pearls. Garnish with additional torn fresh basil and a drizzle of extra olive oil.
⏱️ 2 min - 12
To serve, spoon a portion of the baked orzo onto a plate. Top with 2-3 tuna meatballs. Optionally, grate Parmesan cheese over the dish and garnish with fresh herbs like parsley.
⏱️ 2 min