Italian Tuna and Rice Salad

Steps

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1. 1
   Add Arborio rice to boiling salted water without rinsing.
   ▶ ≈0:51
2. 2
   When rice is about halfway cooked, add diced carrots and chopped green beans.
   ▶ ≈0:51
3. 3
   Cook until everything is tender, drain, cool with cold water, and set aside.
   ▶ ≈1:04
4. 4
   Quarter and dice the cherry tomatoes.
   ▶ ≈1:04
5. 5
   Once rice is cooled, add canned corn, tomatoes, green olives, and quality tuna packed in olive oil.
   ▶ ≈1:17
6. 6
   Add red wine vinegar, extra virgin olive oil, fresh parsley, and salt to taste.
   ▶ ≈1:31
7. 7
   Stir gently to combine.
   ▶ ≈1:31
8. 8
   Add chopped hard-boiled eggs (boiled for 10 minutes, then shocked in ice water and peeled) to the salad.
   ▶ ≈1:43
9. 9
   Add a pinch of oregano and toss everything well so flavors meld together.
   ▶ ≈1:55
10. 10
    Serve immediately or refrigerate for about an hour for even better flavor.
    ▶ ≈1:55