Cold rice and tuna loaf

Boil the rice for 10 mins until soft then rinse in cold water and drain well

Prepare a loaf tin by lining it with foil and a bit of olive oil to prevent sticking

Prepare the tomato by blanching it to remove the skin - chop it up into small cubes and season with salt and pepper

Once the rice has cooled down sufficiently put a layer of rice in the bottom of the loaf tin followed by a layer of tuna and then tomato repeat this process as many times as necessary finishing with a layer of rice (layers should be about 1cm thick)

Press the mixture down gently and place in the fridge for 3 hours

Take it out of the fridge and very carefully remove from the loaf tin placing it on a plate upside down

Remove the foil and cover with a little mayonnaise and finsh off by garnishing with green and black olives