| 2 | c | Water |
| 1 | ts | Olive oil |
| 1 | ts | Salt |
| 1 | c | Long-grain rice |
| 6 | oz | Marinated artichoke hearts |
| 2 | oz | Flat anchovy filets -- |
| | Drained |
| 1 | | Green pepper -- seeded and |
| | Chopped |
| 1 | | Stalk celery -- finely |
| | Chopped |
| 4 | | Green onions -- thinly |
| | Sliced |
| 1/4 | c | Slivered ripe olives |
| 1/2 | c | Cucumber -- peeled and |
| | Chopped |
| 1 | sm | Tomato -- seeded and |
| | Chopped |
| 6 1/2 | oz | Chunk light tuna -- drained |
| | And flaked |
| 2 | | Hard-boiled eggs -- sliced |
| | Butter or Boston lettuce |
| | Leaves |
| | Tomato wedges -- for |
| | Garnish |
| | Garlic Vinaigrette----- |
| 2 | tb | Red wine vinegar |
| 1 1/2 | ts | Lemon juice |
| 2 | ts | Dijon mustard |
| 1 | | Clove garlic -- minced |
| 1/4 | ts | Salt |
| 1 | ds | Coarsely ground pepper |
| 2 | tb | Olive oil |
| 1/3 | c | Vegetable oil |
| 1 | tb | Chopped parsley |
