4 cups long grain rice, cooked

2 large onions

6 cloves garlic

1 cup garden peas

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

½ pound mushrooms

Freshly ground black pepper

Salt to taste

Mayonnaise

16 oz canned tuna, packed in brine in brine, drained well

Oil and butter, to sauté

Cook the long grain rice until tender; don’t make too soft or squishy. Rinse in water and set aside. Dice onions, peppers, and slice the mushrooms. Sauté the onions, mushrooms, and peppers in the oil and butter mix until tender. Cook garden peas until tender, and drain well. Flake tuna and add to rice and vegetables. Add mayonnaise, enough to coat everything, PLENTY of freshly ground black pepper, and season with salt. Serve with lots of French Bread and a nice salad.

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