Recipe: Pretty Pretty Rice Salad

1 Bring 1 liter (1.1 qt) of salted water to a boil, then add the rice and cook for 20 minutes over medium heat

2 Bring 1 liter (1.1 qt) of salted water to a boil then plunge the peas for 3 minutes then drain them and refresh them with ice water and drain them.

3 In the same pot, following the same method, cook the eggs in salted water for 9 minutes and refresh them

4 While the rice and eggs are cooking, pour into a salad bowl: the soy sauce, olive oil, lemon juices and one teaspoon of turmeric, salt and pepper.

5 When the rice and peas are cold and well drained, add the tuna, corn kernels, tomatoes cut into dice to your prepared sauce, stirring with a wooden spatula, taste the seasoning, cover with plastic wrap and refrigerate for at least 2 hours
The eggs will then be used to decorate your salad by placing them on the rice salad with, if you wish, a few anchovies and nasturtium leaves.