Tuna and Rice Dinner Salad

• Cook one cup of brown Basmati rice per package directions (I always cook lots of extra to have on hand for the week)
• Place warm rice on a platter
• Spread 1 6-oz. can of tuna over the cooked rice (I use light tuna packed in olive oil and spread over the rice)
• Sprinkle a handful of chopped kalamata olives on top of tuna
• Sprinkle thinly slivered red onions on top of that
• Pour a generous dollop of olive oil over all (not needed if tuna in olive oil is used, but if water packed tuna is used, a very flavorful oil is needed)
• Sprinkle a generous tablespoon of Balsamic vinegar over that
• Sprinkle fresh rosemary over the top of all

Tuna and Rice Dinner Salad (cont.)

Makes two generous servings, or enough for two servings plus a lunch the next day.

I served it with a side salad and sliced sourdough bread from Zingerman's Deli. For such a simple dish it had a tremendous depth of flavor, and it was very filling.

Feel free to add other garnishes to the salad: artichoke hearts, capers, any grilled veggies, cherry tomatoes, etc, etc.

Enjoy the ease of this dish.