3-4 c. hot cooked rice (1 c. uncooked)
3 tbsp. olive oil
1 tbsp. vinegar
1 clove garlic, minced
1 tsp. minced basil (fresh preferred)
Salt & pepper to taste
1 sm. tomato, peeled, seeded & diced
1 sm. cucumber, peeled, seeded & diced
1/2 green pepper, cut in dice
1 (6 1/2 oz.) can tuna, drained & diced
1/3 c. sliced, pitted black olives
1/3 c. sliced green stuffed olives
1 tbsp. capers, drained
1 tbsp. chopped fresh mint

To hot rice, add marinade of oil, vinegar, garlic, basil, salt and pepper. When mixture is still warm, mix in rest of ingredients thoroughly and chill. Garnish with hard boiled eggs and anchovies. This dish is best if prepared one day before needed. Serves 6.