For the rice salad:
200 g of red Camargue rice
1 400 g can of tuna in brine
1 small red onion
250 g canned corn, drained
150 g cooked edamame beans
For the dressing :
1 teaspoon of strong mustard
3 tablespoons cider vinegar
5 tablespoons of olive oil
juice of half a lemon
Cook the rice follow the package directions.
When the rice is cooked, drain it and rinse it with cold water. Set aside.
Cut the tomatoes into quarters.
then Peel the red onion and slice it into thin rings.
Remove the bases of the sucrine and cut them into strips.
Open the can of tuna and drain and crumble it.
Put the rice in a serving bowl.
Add the tomatoes, corn, edamame beans and red onion ring
start the dressing , mixing all ingredients.
Season the salad and chill until ready to serve.