Step 1

Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 1 medium lemon (about 1 teaspoon). Juice the lemon until you have 3 tablespoons. Drain 2 (5 to 6-ounce) cans tuna and break up any large chunks of tuna with a fork. Rinse 1/4 cup capers well under cold running water, if salt-packed, to remove salt.

Step 2

Dice 1 large shallot (about 1/2 cup). Mince 4 garlic cloves. Heat 1/4 cup olive oil in a large saucepan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and pale golden-brown, 3 to 4 minutes.

Step 3

Add the garlic and 1 pound dried orzo and cook until fragrant and the orzo is toasted in spots, about 2 minutes. Add 1 (32-ounce) carton low-sodium broth, 1 cup water, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a boil over medium-high heat, stirring frequently to keep the orzo from sticking.

Step 4

Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is tender and almost all of the liquid is absorbed, 10 to 12 minutes. If the orzo has absorbed all the liquid before it is ready, add more water 2 tablespoons at a time as needed.

Step 5

Remove the saucepan from the heat. Add the tuna mixture and stir until just heated through, about 1 minute. Taste and season with more kosher salt as needed. Serve garnished with chopped fresh parsley leaves if desired.