Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lemony Orzo with Tuna and Artichoke Hearts

Scott Phillips

Servings: four.

This dish, and its perfectly balanced flavors, is the antidote to predictable weeknight pasta.

No dry vermouth or white wine on hand? Deglaze the skillet with chicken broth or water instead.


  • Kosher salt
  • 1-1/2 cups dried orzo (about 9 oz.)
  • 1 Tbs. extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • Freshly ground black pepper
  • 1/3 cup dry vermouth or white wine
  • 1 14-oz. can artichoke hearts, drained and quartered
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 5-oz. can water-packed solid white tuna, drained
  • 3 Tbs. crème fraîche or sour cream
  • 3 Tbs. fresh lemon juice
  • 3 Tbs. coarsely chopped fresh basil

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 25
  • Sodium (mg): 710
  • Carbohydrates (g): 60
  • Fiber (g): 4
  • Protein (g): 23


  • Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package timing until al dente. Drain well.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until deep golden brown, 7 to 8 minutes. Remove the skillet from the heat and add the vermouth or wine. Return the skillet to the heat and stir well, scraping up any browned bits from the bottom. Add the artichoke hearts and sun-dried tomatoes and cook just until tender and heated through, 2 to 3 minutes more. Off the heat, gently stir in the tuna.
  • Transfer the hot orzo to a large bowl and toss with the crème fraîche and lemon juice. Add the onion-artichoke mixture, 2 Tbs. of the basil, and salt and pepper to taste. Toss gently to combine. Spoon into bowls, garnish with the remaining 1 Tbs. basil, and serve.

Try Balsamic-Macerated Strawberries with Basil for a light and quick dessert.


Rate or Review

Reviews (6 reviews)

  • fortkcook | 05/01/2019

    Have made many times and the one ingredient that hasn’t seemed quite right is the creme fraiche, because it seems at odds with the Mediterranean flavors (it’s also more of a splurge in fat and calories than I like on a weeknight). So in my most recent rendition, I swapped it out with a couple of barely set soft boiled eggs (6 mins), which I chopped and tossed into the warm pasta with the other ingredients. Sublime! Capers, olives and some chopped preserved lemon are also nice additions.

  • Kohola | 02/09/2013

    WOW. This is delicious.

  • Marylschumann | 06/23/2011

    LOVED this! I made it for lunch, it took 20 minutes tops. I subbed in some basil that I had dried from my garden and put that in with the onions and oil. I also went the sour cream and broth route since that was what I had on hand. Really delicious.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.