1 c. rice
1 (6 oz.) jar marinated artichoke hearts
1/3 c. olive oil
3-4 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1 (6 1/2 - 7 oz.) can tuna in water, drained & flaked
1 lg. red pepper
1 med. green pepper
4 scallions, thinly sliced

Cook rice according to package directions. Place in large bowl. Drain artichoke hearts from jar, reserving marinade. Cut artichokes in halves or thirds. Pour artichoke marinade back in jar and add oil, vinegar and mustard. Shake to blend. Stir into hot rice and cool to room temperature. When cooled, add artichokes, tuna, peppers, scallions to rice mixture; toss well. May be served chilled or at room temperature. Serve 4 to 6.