Italian Tuna and Rice Salad

Hi Friends, I know this recipe is a familiar one but you know I love sharing what we really eat and what I really cook on a regular basis and summer simply wouldn’t be complete if this wasn’t on the table on a weekly basis, it’s truly THAT good and something I’ve been eating virtually my entire life. It’s hard to give you exact measurements for this but I’m giving you an idea below and as always, remember to make it your own, taste and stir until you’re satisfied with your end product. xoxo

RECIPE:
1 cup of Arborio Rice, measured raw and not rinsed
1-14oz can of Corn Kernels, drained
2-5oz cans of Tuna Packed in Olive Oil
Handful of Cherry Tomatoes, quartered
1 to 2 Carrots, depending on size, peeled and diced
Handful of Green Beans, cut into small pieces
Parsley
Plenty of Salt
2 Hard Boiled Eggs, chopped
A Good Amount of Extra Virgin Olive Oil, about 1/2 cup
Splash of Red Wine Vinegar