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. ---------------------------------------------------------------------------
Nutrition
Ingredients
