How to make
Cut the zucchini into small cubes and boil them along with the rice in slightly salted water for about 20 minutes. Strain them immediately and pour cold water over them, in order to stop the cooking process and keep the rice grains whole and firm.
Leave them to strain and cool completely, while preparing everything else.
Cut the cucumbers into small cubes, do the same with the tomato, but keep in mind, that it should not be too ripe. It is best if it is fleshy, so if yours has more seeds, remove some of them, so that the salad doesn't become too moist.
Cut the olives into thin circles.
Strain the tuna from the liquid and fat in the tin. Add it to the already cooled rice and zucchini and add everything else.
Chop the mint leaves into bulky pieces and put some of them in the salad and use the rest for sprinkling at the end. Stir well.
Season with salt, olive oil and vinegar or lemon juice (I added both and it becomes excellent).
Serve it as a delicious fresh summer dinner or lunch.
Enjoy your meal!
