Rice put in boiling water and cook for about 20 minutes. The ratio of rice and water is approximately 1:2 to Stir the contents of the pan is not necessary, since this will facilitate the release of starch and as a consequence the viscosity and stickiness of rice. When the rice is completely ready, it is removed from the lid, cover with a towel and, turning off the fire, leave to walk for 5-10 minutes. This procedure will contribute to the fact that the rice to evaporate the excess moisture and steam will come out, and he will become crumbly and dry.

While cooking the rice boiled 2 hard boiled eggs. Pepper and black olives puree them in the chopper or finely chop.

Grind in chopper onion, pour it with boiling water to remove excessive bitterness and wash with cold water.

In a bowl crumble the tuna, pour it with lemon juice, add chopped cucumbers, eggs, some olives and onions. Season with half the mayonnaise and stir. Because all components of the salad juicy, mayonnaise takes a little.

In cooked rice add a little mayonnaise and stir. Take a dish on which you will serve the salad and spread it on the rice in the shape of a rectangle.

Spread on top the mixture with tuna. The top and sides were coated with mayonnaise and

Start to do the alternating red-and-black stripes of black olives and pepper. The photo shows how I made them using plastic lids from ice cream.