Rice Salad with Tuna

• 3 cups cooked brown jasmine or basmati rice cooled (see Note 1)
• 4 ounce tuna canned in water drained and flaked
• ¾ cup chopped English cucumber
• ¾ cup chopped tomato
• ¾ cup chopped bell pepper red, yellow or orange
• 1 large celery stalk chopped
• 2 green onions thinly sliced (white & green sections)
• 1 tablespoon capers
• ¼ cup minced flat-leaf parsley
• salt and pepper to taste

The vinaigrette:

• 2 tablespoons fresh lemon juice
• 2 teaspoons agave nectar or honey
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil