1 cup cooked and cooled brown rice
8 oz frozen classic mixed vegetables (Bird’s Eye) cooked and cooled
1/4 cup good quality sliced black olives
2 tbsp drained capers (plus 1 tbsp of the brine)
1/4 cup chopped red bell pepper
juice of 1/2 lemon
1/2 tbsp olive oil (I used from the can)
Drain the tuna well reserving the oil and set the oil aside. In a large work bowl, combine the rice, drained tuna, vegetables, black olives, capers and bell pepper. Pour 1 tablespoon of the brine from the capers into the bowl along with the juice of 1/2 lemon and 1/2 tablespoon of the oil and toss well.