To a medium pan add water, pineapple juice, curry powder and salt. Bring to boil and add rice. Cover and simmer, stirring occasionally until cooked. Remove from heat and allow to cool.
When cool, fluff with a fork then add pickles, celery, onions, pepper, tuna, onion and peas.
Stir in mayo, yogurt and vinegar until thoroughly combined. Serve or keep in the refrigerator for up to 4 days.