Savory Rice and Tuna Salad

Bring 1.2 litres of salted water to a boil, add the long-grain rice and let it steep for about 20 minutes.

Drain the rice in a sieve and let it drain well.

Peel the garlic, press 2 cloves through a garlic press and mix with vinegar, lemon juice, salt and pepper.

Gradually whisk in the oil from the tuna can and an additional 2 tbsp of oil into the garlic mixture until a vinaigrette forms.

Thoroughly toss the vinaigrette into the drained rice.

Cook the eggs hard for about 10 minutes, cool under cold water, peel and cut into wedges.

Clean, wash and cut the red, yellow and green peppers and the cucumber into small pieces.

Add the tuna, black olives, peppers and cucumber to the rice and mix everything well.

Let the rice salad rest for about 60 minutes.

Wash, shake dry and slice the chives into rings. Season the salad with salt and pepper, arrange it in a bowl and sprinkle with chive rings; distribute the eggs on top.