Arborio rice is boiled and tossed with tuna and veggies for a hearty "salad".

In a large serving bowl, add the tuna, the water from the tuna can, the cherry tomatoes, the capers and the marinated mushrooms. Boil a large pot of water and cook the rice to al dente - about 20 minutes. Drain the rice when it is finished and add it to the rest of the ingredients while it is still hot. Dress with olive oil and vinegar and salt and pepper to taste. Mix well. To refresh, mix with olive oil.

Garnish with chopped Italian parsley.