INGREDIENTS

  • 2 cups basmati rice
  • 3 3/4 cups water
  • 2 (6ounce)cans chunk tuna (get the best you can, packed in oil is great)
  • 3 hard-boiled eggs , peeled and sliced
  • 1 cup diced cucumbers
  • 1 cup diced fresh tomatoes
  • 1 cup frozen corn , thawed
  • 1 cup diced red bell peppers
  • 1/2 cup chopped kalamata olives or
  • 1 (2 1/4ounce)can black olives
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/4-1/2 teaspoon Dijon mustard
  • 1/2 cup chopped green onions
  • salt & pepper

DIRECTIONS

  1. Cook rice in 3 3/4 cups water. (Bring rice and water to a boil, cover and reduce to minimum for 20 minutes).
  2. Let rice cool completely.
  3. Mix red wine vinigar, olive oil, and dijon in a jar and shake well to emulsify.
  4. Open cans of tuna and drain
  5. Add all ingredients together in a big bowl, season with salt & pepper to taste.
  6. Chill in thr fridge or eat right away.
  7. I always douse some extra vinigar over my own serving.
  8. Eat as a main dish or as a side. Tastes better the next day!