1 cup long grain rice
2 hard boiled eggs (10 minutes), sliced
2 ripe tomatoes, sliced
3 scallions, chopped thinly
1 can of tuna in water, drained
1 small can of sweet corn, drained (or fresh cooked scraped, or 1 cup cooked from frozen)
1 handful of black olives (oil cured)
3 or 4 tablespoons of vinaigrette salad dressing
salt & pepper
Boil the rice in a lot of salted water until cooked (15-20 minutes).
Drain the excess water and let the rice cool down (you can rinse it with cold water to go faster).
Arrange the rice, scallions, tomatoes and eggs in serving bowl. With a fork, cut the tuna in small chunks (after draining all the water from the can).
Add the olives and the corn. Add the remaining ingredients and the dressing to the rice and toss gently.
Salt & Pepper, serve cold.
Variations: Replace tuna with crab meat, cocktail shrimp, cubed chicken breast or omit entirely. Add parsley or tarragon, bell peppers, cucumbers, avocado or other vegetables.