John Myers
Tuna Pesto Capers Olive Rice; Mediterranean Leftover Pan
The perfect tuna pesto capers olive rice; mediterranean leftover pan recipe with a picture and simple step-by-step instructions.
- 400 g Cooked rice from the previous day
- 2 tbsp Red pesto
- 2 tbsp Capers
- 2 Cans Tuna in oil
- 0,5 Glass Olives
- 1 Glass Mushrooms
- 1 tsp Vegetable broth powder
- 50 g Parmesan in slices
- Soy sauce, Worcester sauce
- Salt pepper
- I like this dish when I have leftover rice from the previous day. I just put some water (just enough so that the rice doesn’t stick to the bottom of the pot) in a saucepan, then I add all of the above ingredients and heat everything briefly. Season to taste with the spices. You hardly need salt and pepper at all, so try without it first. Tastes hot, lukewarm and cold.
- In terms of the quantities, I estimated the rice. In principle, you can use any amount of rice. You can spice up the dish with fresh herbs. Canned artichokes also go well with it. You can of course also use greens for the pesto.
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