Ingredients for Mediterranean Pantry Supper
- 1 cup rice
- Tuna In Water
- Onion
- Red Bell Pepper
- Celery
- Black Olives
- Olive Oil
- Balsamic Vinegar
- Garlic Powder
- 1 tablespoon capers (drained)
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How to Make Mediterranean Pantry Supper
- Cook 1 cup of rice according to package directions.
- While rice is cooking, chop 1 medium onion, 1 bell pepper (any color), and 2 celery stalks finely.
- Heat 1 tablespoon olive oil in a large pan over medium heat. Add the chopped onion, pepper, and celery. Cook until slightly browned and softened, about 5-7 minutes.
- Reduce heat to low. Stir in 1 (5 ounce) can tuna (drained), 1/2 cup pitted Kalamata olives (halved), 1 tablespoon capers (drained), 2 teaspoons red wine vinegar, 1 tablespoon olive oil, and 2 cloves garlic (minced).
- Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
- Add the hot cooked rice, 1 tablespoon olive oil, and 1 teaspoon red wine vinegar to the pan.
- Gently combine all ingredients until well incorporated.
- Taste and season with salt and pepper to your preference. Add more vinegar or herbs if desired.
- Optional: Transfer to a casserole dish and top with 1/2 cup shredded feta cheese. Melt the cheese under a broiler or in the microwave until bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
19g
Fat
13g
Carbs
20g