Cook the rice: Make 1 to 1 1/2 cups dry rice to yield about 3 cups cooked. Fluff with a fork. For bowls served warm, keep it hot. For a salad-style bowl, cool the rice.

Make the dressing: In a small bowl, whisk together lemon zest, lemon juice (about 3 tablespoons), olive oil, garlic, Dijon, dried oregano, red pepper flakes, salt, and pepper. Taste and adjust acidity or salt.

Prep the veggies: Halve tomatoes, dice cucumber, thinly slice red onion, chop roasted red peppers, and slice olives. Roughly chop parsley and/or dill.

Flake the tuna: Drain excess oil or water, then gently break tuna into bite-size chunks. If packed in olive oil, reserve a little for extra flavor in the dressing.

Season the rice: Toss the warm rice with 1–2 tablespoons of dressing and a pinch of salt to infuse flavor from the base up.

Assemble: Divide rice into bowls. Top with tuna, tomatoes, cucumber, onion, olives, roasted red peppers, and herbs. Add feta if using.

Dress and finish: Spoon more dressing over the bowls. Add a crack of black pepper and a squeeze of fresh lemon. If you like greens, tuck a handful of arugula or spinach on the side and drizzle lightly.

Serve: Enjoy warm or at room temperature. For a chilled version, refrigerate the components and dress just before eating.