French Tuna and Rice Salad

Description: I used to get a tuna and rice salad at a small French bistro and was sad when the restaurant closed. I have been trying to find a similar recipe for years and finally found it from Debra Fioritto Weber. I made a few small changes, such as replacing gherkins with capers and adding tarragon to the vinaigrette.

Ingredients:

• 1 1/4 cups long-grain white rice
• 3 hard-boiled eggs, coarsely chopped
• 3 medium tomatoes, coarsely chopped
• 2 tablespoons capers
• 4 ounces kalamata olives or 4 ounces nicoise olives, halved and pitted
• 1 (6 ounce) can tuna in water, drained
• salt & freshly ground black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1/8 teaspoon sugar
• 1/4 teaspoon dry mustard
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• 1 teaspoon garlic, minced
• 2 1/2 tablespoons white wine vinegar
• 1/2 teaspoon tarragon
• 1 tablespoon extra virgin olive oil
• 5 tablespoons vegetable oil
• 2 tablespoons milk

Steps:

1. Combine ingredients for the vinaigrette and whisk or shake well.
2. Cook the rice according to package directions.
3. Drain well and while still hot mix with some of the vinaigrette.
4. Season with salt and pepper and let cool.
5. When the rice is cool, add the remaining ingredients and vinaigrette.
6. season with salt and pepper to taste.