Tuna-and-Wild Rice Salad

Ingredients

• 12 ounce albacore tuna in water low-sodium drained canned
• 14 ounce artichoke hearts drained quartered canned
• 12  cherry tomatoes halved
• 2 teaspoons dijon mustard 
• 0.3 cup green onions sliced
• 4.5 ounce mushrooms drained sliced
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 6.2 ounce fast-cooking recipe and rice long-grain wild (such as Uncle Ben's)
• 8  romaine lettuce leaves 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. Prepare the rice according to package directions, omitting fat.
2. Combine the rice, tuna, artichokes, and mushrooms in a large bowl; toss gently.
3. Combine green onions, vinegar, oil, mustard, and pepper in a bowl; stir with a whisk until blended.
4. Add dressing to tuna mixture, tossing gently.
5. Serve salad in lettuce-lined dishes; top with tomatoes.