Rice Salad

Directions

1. 1
   Cook rice and turn into large bowl.
2. 2
   Remove artichoke hearts, cut into halves or thirds.
3. 3
   Reserve.
4. 4
   To marinade in jar, add the oil, vinegar and mustard.
5. 5
   Cover jar and shake to blend.
6. 6
   With a fork, stir into hot rice.
7. 7
   Cool to room temperature.
8. 8
   To rice mixture, add artichoke, tuna, pepper and scallions and toss well. Serve at room temperature or chill.