1 c. uncooked rice
1 c. peas
1 can tuna
4 to 5 scallions
10 cherry tomatoes

Cook rice, then add peas (blanch until defrosted). Chop scallions and cut tomatoes in half. Mix drained tuna with all ingredients. Lightly toss with 1/2 cup of Italian dressing. Refrigerate 1/2 hour before serving. Toss and serve on lettuce or stuff tomatoes.