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.

• Ready In: 45 mins
• Serves: 3

Ingredients

• 1  cup rice
• 1 (6 ounce) can tuna in water (water packed, preferably albacore)
• 1⁄2 cup onion (diced)
• 1⁄2 cup red bell pepper (diced)
• 1⁄2 cup celery (chopped)
• 1⁄2 cup black olives (chopped)
• 3  tablespoons olive oil
• 3  tablespoons  balsamic vinegar
• 2  teaspoons garlic powder (or garlic powder)
• 1  teaspoon capers

Directions

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.