Rice and Tuna Salad with Tomatoes and Lemon Vinaigrette

Cook the rice according to package directions in salted water, drain in a colander, rinse under cold water until cool then drain again. Rinse the tomatoes and chop finely. Rinse the peppers, remove the stem, seeds and pith and dice. Rinse the parsley, shake dry and finely chop.

Combine the rice, tomatoes and peppers in a serving bowl. Whisk together the vinegar, lemon juice, oil and sugar, season with salt and pepper then drizzle over the rice salad and toss to combine.