Mediterranean Pantry Supper Food
MEDITERRANEAN PANTRY SUPPER
Colorful, light and palate pleasing! We were out of meat so I got creative with a can of tuna, fresh veggies and a few condiments. Cold leftovers were also yummy the next day--kind of like a rice salad.
Provided by Marla Swoffer
Categories One Dish Meal
Time 45m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- While rice is cooking, chop vegetables.
- Heat 1 T oil in large pan and cook onion, pepper and celery on medium heat until slightly browned and softened (about 5-7 minutes).
- Turn heat down to low and stir in tuna, olives, capers, 2 T vinegar, 1 T oil, and garlic.
- Cook for 5 minutes.
- Add hot cooked rice to pan and remaining 1 T oil and 1 T vinegar.
- Combine well.
- Taste and add more seasonings (oil, vinegar, garlic) if your tastebuds say so (my measurements are always approximate).
- Optional: transfer to a casserole dish and melt cheese over the top in the microwave or oven.
- Note: the tuna doesn't take over this dish so if you want it to be more"meaty", I would use 2 cans.
Nutrition Facts : Calories 497.5, Fat 18.2, SaturatedFat 2.8, Cholesterol 25, Sodium 438.4, Carbohydrate 61.7, Fiber 3.1, Sugar 4.9, Protein 19.6
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