Salade nantaise: rice salad with tuna, egg, tomato and mayonnaise

Boil water in a small pan; lower in two eggs and boil 9 to 10 minutes for hard-boiled.

Cook unwashed jasmine rice in boiling water with a little salt and vinegar about 12 minutes, until slightly al dente.

Turn off the eggs and cool them in a bowl under cold running water.

Strain the rice, rinse in cold water to stop the cooking, strain again and leave to drain.

Tap the eggs all round and peel under running water; keep peeled eggs in water.

Mayonnaise: with egg yolk and oil at room temperature, mix the yolk with the mustard, salt and pepper; add the oil a little at a time to emulsify, then a few drops of vinegar.

Weigh 200 g cooked rice and about the same weight of garnish.

Mix the rice with one to two tablespoons of mayonnaise and a little white vinegar using a fork; add the tuna, the tomatoes, the mixed herbs and the eggs, adding more mayonnaise or vinegar if dry.