One-Pan Greek Risoni With Tuna Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pan over medium heat. Add onions and garlic and cook until softened.
• STEP 2.Add risoni to the pan and stir to coat it in the oil. Cook for a few minutes until it starts to toast slightly.
• STEP 3.Pour in the tomato sauce, vegetable broth, and Greek herbs. Stir well and bring to a simmer.
• STEP 4.Cover the pan and let the risoni cook for about 10 minutes, or until it is tender and the liquid has been absorbed.
• STEP 5.Flake the tuna and add it to the pan along with the feta cheese and olives. Stir gently to combine.
• STEP 6.Cook for another 2-3 minutes until the tuna is heated through and the cheese has melted slightly.
• STEP 7.Serve the One-Pan Greek Risoni with Tuna hot, garnished with fresh herbs if desired. It can also be enjoyed cold as a pasta salad.

Cooking Tips

• You can use canned tuna in water or oil for this recipe. Drain it before adding it to the pan.
• Feel free to add more vegetables to the dish, such as bell peppers or spinach, for extra flavor and nutrition.
• If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the tomato sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy cold or reheat before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the One-Pan Greek Risoni with Tuna hot as a main dish or cold as a pasta salad.
• Garnish with fresh herbs, such as parsley or dill, for added freshness and flavor.