Chilled white rice with tuna, egg, and a mix of vegetables: bell pepper, sweet corn, peas, and olives. Held together with an olive oil and vinegar vinaigrette: fresh, savory, and nicely loose in texture. Classic, reliable, and fridge-friendly.
Boil the eggs in water with the cooking salt for 10 minutes, until firm. Cool them under cold water, peel them and cut into quarters or large cubes so they do not disappear into the salad.
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Loosen the cooked white rice with your hands or a fork until there are no cold clumps. Dice the bell pepper, slice the green olives, drain the canned tuna, and have the peas and sweet corn kernels ready.
Whisk the olive oil with the wine vinegar, Dijon mustard, finishing salt and ground black pepper for 30 seconds, until the vinaigrette looks blended and slightly glossy.
In a large bowl, toss the cooked white rice with the bell pepper, sweet corn kernels, peas, green olives and canned tuna. Use broad movements for 1 minute, without crushing the rice.
Add the vinaigrette and toss again until the rice is just glossy, not wet. Fold in the egg and parsley at the end; serve chilled or at room temperature after a 10-minute rest so the dressing settles.
