Instructions: In a medium saucepan, bring 6 cups of water to a boil over high heat. Add the rice and bring back to the boil. Cover, lower the heat to medium, and cook the rice until al dente, about 20 minutes. Drain the rice and let cool.

In a large bowl, combine the rice, tuna, dried tomatoes, red pepper, olives, onion, fennel, and chopped basil. Add salt and pepper to taste, if you wish, and mix well. Pack the mixture tightly into a 6-cup round mold or an elongated 12- by 4-inch loaf pan. Cover the mold with foil. Refrigerate for 4 to 6 hours, or overnight.

Unmold the rice onto a platter and garnish with sliced fresh tomatoes and basil leaves.

This recipe serves 6 to 8.

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