1 can (12 1/2 oz.) tuna fish
2 c. rice
3/4 c. broccoli, blanched
1 lg. tomato, chopped
2 sm. green onions, thinly sliced
1 jar (4 oz.) marinated artichoke hearts

DRESSING:

1 tsp. basil
1/2 tsp. oregano
1 tbsp. red wine vinegar
1 tbsp. olive oil
1/2 tsp. salt

Cook rice according to package directions; cool. Cut broccoli flowerettes into bite-size pieces and blanch. Combine rice, tuna, broccoli, green onions, tomato and artichoke hearts in a large bowl; toss gently.

Combine remaining ingredients, mix thoroughly. Pour dressing over salad and toss to coat. Chill. Serve on leaf lettuce, garnish with lemon slices. Serves 6.