Rice Salad with Tuna and Roasted Peppers - Kidney Kitchen

Ingredients

• 1 cup long grain rice
• 1 medium (123 grams) tomato, very ripe, diced
• 1 cup (135 grams) roasted red bell pepper, cut into a small dice
• ⅓ cup Italian black olives, pitted and sliced in half
• 7 ounces tuna, canned in olive oil
• 2 tablespoons parsley leaves, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• ¼ teaspoon black pepper, freshly ground
• ¼ cup (34 grams) pine nuts, toasted
• Pinch sea salt (optional, not included in nutrient analysis)