In a medium saucepan, bring the broth and water to a boil.
Add the rice and garlic.
Reduce heat to low, cover and simmer until rice is tender and all liquid is absorbed (about 20 minutes)
When the rice is done, remove it from the heat and turn it into a large bowl to cool slightly. Fluff the rice with a fork or spoon to separate the grains and speed the cooling.
2
Meanwhile, cut the bell pepper into bite sized pieces. Halve the cherry tomatoes. Coarsely chop the scallion and the dill.
3
Make the lemon-pepper dressing: In a small bowl combine the lemon juice, olive oil, mustard, black pepper and salt.
4
When the rice has cooled slightly, add the peppers, tomatoes, scallion, dill, tuna, and lemon-pepper dressing. Toss lightly to combine.
