Instructions: * NOTE: All fractional measurements are guesses. They were illegible in the original.

Prepare rice according to package directions, omitting salt and oil. Set aside to cool. In a large bowl, combine rice, tuna, artichoke hearts, onion, tomato, and peas. In a small bowl combine vinegar, lemon juice, olive oil, garlic, basil and oregano. Pour over rice mixture. Mix well.

NOTES : I always add extra tomatoes, artichokes, tuna and onion. I also usually add about 1/4 tsp salt to the dressing. Ive omitted the garlic before (just forgot to put it in) and its fine. Also, since I omit the peas I add a generous handful of chopped fresh parsley. If doubling recipe use 3 small cans of tuna. You can use marinated artichoke hearts or canned ones. Just be sure to drain them well.

I made this again tonight to take to a teacher appreciation luncheon tomorrow. Its very good.

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