1 1/4 c. long-grain rice
3 cloves garlic, minced
2 tbsp. Dijon mustard
1/4 c. salad vinegar
1/3 c. vegetable oil
2 tomatoes, diced
3 hard-cooked eggs, diced
1/2 c. pitted black olives, chopped
1/2 c. red onion
1/3 c. green pepper, chopped
1 (6 1/2 oz.) can tuna
1/2 c. parsley, chopped

Cook rice according to package directions. Cool. Combine garlic, mustard, vinegar and oil stirring with fork (in large bowl) to make sauce. Add all remaining ingredients including rice (once cooled). Refrigerate until serving.