Cook the rice in of salted water, drain it, season with a little bit of extra vergin olive oil, mix and let it cool.

Wash the courgettes and reduce them into cubes. In a saucepan pour a little bit of extra vergin olive oil, add a peeled and washed garlic clove, leave to favor a minute or so, then add the zucchini. Add salt and cook over high heat, stirring frequently. The zucchini must cook quickly and remain crispy. Clean the tomatoes and then cut them into small pieces. Clean the aubergine, wash it and cut into slices. Dry the slices well and fry them in plenty of seeds oil. Drain them and let them lose excess oil on a tray lined with parchment paper. Once cold, reduce them into cubes. Cut the pepper into two parts, clean and cut into cubes. Pour a little bit of extra vergin olive oil into the pot in which the zucchini were cooked, cook the pepper there and aid some salt, the pepper cubes should be crunchy and not mushy.

Combine the chopped tomatoes, the zucchini, the pepper, the chopped parsley, the aubergine, the drained and regular tuna, mix well, cover with plastic wrap and leave a couple of hours to rest in the fridge. Wait 2 hours before serving.