For 4 people
For 4 people
Cook the rice in a large volume of salted water
Once cooked, rinse it and pass it under cold water, drain well
Cook the eggs for 10 minutes in salted water
Chop the shallots, cut the tomatoes in half and slice the olives into rings
Open the boxes of corn and tuna and use a hand to drain them
Mix the vinegar, oil and mustard in a bowl
Pour the rice, tomatoes, olives, shallots, chives and corn into the bowl
Then add the tuna after crumbled it, mix everything
Season with pepper and salt at your convenience
Cut the hard eggs in four and incorporate them into the salad.
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