1/2cupparmesan sliversdiced fontina or pecorino are good substitute
2 teaspoonschopped parsley
6leavesbasilteared in small pieces
salt and pepper
Boil the rice in salted water for 15 minutes, add the peas during the last 7 minutes. Drain well and rinse in cold water.
Reserve in a large bowl. Meanwhile cook the eggs for 9/10 minutes till hardboiled. Peel and cut in to eights. Cook the hot dogs for a couple of minutes in boiling water, then drain and slice in small rounds. Add the tuna, the tomatoes, the olives, the peppers, the pickled vegetables, the sliced hot dogs, the parmesan to the rice. Dress the salad with the olive oil, lemon salt pepper and mayonnaise if using. Add the chopped herbs mix well, and lastly add the eggs. Cover with film and rest in the fridge for at least 1 hour. Overnight is better.