Ingredients:
1 cup rice
1 (6 ounce) cans tuna in water ( water packed, preferably albacore)
1/2 cup onions ( diced)
1/2 cup red bell peppers ( 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:
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.
Servings: 3
Time preparation: 15 min.
Time total: 45 min.