Italian Rice Salad

Cook the rice in 300 ml of water until tender. It should turn out dry and firm, al dente is acceptable. Once boiling, simmer over low heat for about 10 minutes, then remove from the heat and let it steam covered for another 10 minutes.

While the rice is cooking, flake the canned tuna with a fork without turning it into a paste.

Dice the bell pepper into small pieces.

Cut the tomatoes into cubes or wedges.

When the rice is ready, add the tuna, chopped pepper and tomatoes, olives, capers with their brine, olive brine, salt, pepper, and Mediterranean herbs directly into the pot.

Mix all ingredients thoroughly until evenly distributed.