Tangy Tuna Rice Salad Recipe

1 Tbsp extra-virgin olive oil
2 tsp fresh squeezed lemon juice
1 tsp Dijon mustard
1/2 tsp sea salt
1/4 tsp black pepper
2 cups cooked brown rice, cooled
2 celery stalks, chopped fine
2 green onions, chopped
2 fresh Roma tomatoes, diced
2 cans (5 oz ea) white tuna packed in water, drained well
optional: top with wedges of hard-boiled eggs

Put the first 5 ingredients in a salad bowl and whisk until frothy.

Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.

Serve and top with hard-boiled egg wedges if desired.

Will make 2 salads but may easily be doubled or tripled.