Rice Salad Niçoise

Ingredients

• 12 ounces cherry tomatoes stemmed rinsed
• 2 tablespoons dijon mustard 
• 0.3 cup chives fresh thinly sliced
• 1 clove garlic minced pressed peeled
• 12 ounces green beans rinsed
• 6 servings fresh-ground pepper 
• 0.3 cup olive oil 
• 0.3 cup parsley chopped
• 0.5 cup red wine vinegar 
• 0.5 teaspoon salt 
• 12 oz solid tuna in olive oil light with a fork drained canned
• 1.5 cups rice long-grain white (see notes)

Equipment

• bowl
• frying pan
• whisk
• baking pan

Directions

1. In a 3- to 4-quart pan, combine rice, 1/2 teaspoon salt, and 3 cups water. Bring to a boil over high heat, then reduce heat, cover, and simmer until water is absorbed and rice is tender to bite, 20 minutes.
2. Spread rice level in a large baking pan and let cool to room temperature, about 30 minutes.
3. Meanwhile, in a large pan over high heat, bring about 2 quarts water to a boil. Snap ends off green beans and snap or cut beans in half.
4. Add to boiling water and cook just until bright green and tender-crisp to bite, about 2 minutes.
5. Drain, rinse well under cold running water, and drain again.
6. In a small bowl, whisk vinegar, mustard, and garlic until smooth.
7. Add oil and whisk until well blended and thick.
8. Add salt and pepper to taste and 3 tablespoons each of the parsley and chives.
9. Spoon rice into a large bowl (with sealable lid, if planning to transport).
10. Pour dressing over rice and mix to coat. Gently stir in beans, tomatoes, and tuna.
11. Sprinkle with remaining herbs.