Rinse the long-grain white rice within 2 to 3 changing of water and drain it properly.
Meanwhile, pour some water into a saucepan or pot and place it on stove in order to bring it to boil. Add the drained rice to the boiling water and let it cook for the next 12 to 15 minutes or until tender. Remove the saucepan from heat and drain the cooked rice with a sieve. Rinse the warm rice under cold running water for seconds until cool and then drain it again. Now, tip it into a large mixing bowl.
Take another bowl and whisk together the lemon juice and the pesto. Drizzle the lemon-pesto mixture over the boiled rice and stir gently to coat the grains in the dressing. Leave the rice mixture to cool well.
In the meantime, take a non-stick frying pan and place the bacon in it. Place it over medium heat and fry for 4 to 5 minutes or until lightly browned and crispy. Drain the toasted bacon on paper towel.
Get back to the rice mixture and add in spinach, capsicum, tuna and half of the toasted bacon. Lightly mix these ingredients together and transfer this mixture to a large serving bowl or platter.
Sprinkle the remaining toasted bacon all over the salad and serve it.