Mediterranean Pantry Supper

READY IN: 45mins
Recipe by Marla Swoffer

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.

Top Review by Kate R.

I didn't have capers or black olives, so I used kalamata and green olives and sun dried tomatoes. I also use measurements as suggestions, so mine may turn out different next time i make it. My family loved it. Even picked every little bit out of the pan. Thank you.

Ingredients Nutrition


  1. While rice is cooking, chop vegetables.
  2. 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).
  3. Turn heat down to low and stir in tuna, olives, capers, 2 T vinegar, 1 T oil, and garlic.
  4. Cook for 5 minutes.
  5. Add hot cooked rice to pan and remaining 1 T oil and 1 T vinegar.
  6. Combine well.
  7. Taste and add more seasonings (oil, vinegar, garlic) if your tastebuds say so (my measurements are always approximate).
  8. Optional: transfer to a casserole dish and melt cheese over the top in the microwave or oven.
  9. Note: the tuna doesn't take over this dish so if you want it to be more"meaty", I would use 2 cans.

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