Tuna Salad with Rice

Staff Writer
Columbus Parent

2 ½ cups water

1 teaspoon salt

1 cup long-grain brown rice

1 jar (6 ounces) marinated artichoke hearts

1 green bell pepper, seeded, chopped

1 celery rib, finely chopped

4 green onions, thinly sliced

¼ cup pitted black olives (preferably nicoise)

1 can (6 ½ ounces) water-packed light tuna, drained, flaked

2 hard-cooked eggs, sliced

½ cup chopped, peeled cucumber

Lettuce leaves

Tomato wedges

Dressing (recipe follows)

In a 2-quart saucepan, combine water and salt. Bring to a boil. Gradually stir in rice. Cover and reduce heat until water is absorbed, about 45 minutes. Transfer to a bowl. Add the artichoke hearts with marinade. Toss gently. Cover and refrigerate until chilled.

Add remaining ingredients to rice except lettuce, tomato and dressing. Add dressing. Mix lightly. Cover and refrigerate at least 2 hours to blend flavors.

Line a bowl with lettuce leaves. Spoon salad over lettuce. Garnish with tomatoes.

Robin Davis