• 2 cups (about 440 g) cooked rice (brown, long grain, or white)
• 2 large stalks of celery, very thinly sliced
• 1 small red or green capsicum (pepper), cut into small dice
• 4 large spring onions, thinly sliced on the diagonal
• 1 small red chilli, finely chopped, optional
• 2 x 185 g cans tuna in oil, drained and flaked (or use tuna in spring water, if preferred)
• Large handful of chopped dill leaves
• approx. 12 Kalamata olives, optional
• 3 - 4 hard-boiled eggs, roughly chopped
• A little thinly sliced spring onion and dill sprigs, extra, to garnish
• Lemon wedges, to serve

Lemon dressing

• ½ cup (125 ml) extra virgin olive oil
• 2 cloves garlic, very finely chopped
• ¼ cup (60 ml) freshly squeezed lemon juice, or more to taste
• Splash of balsamic vinegar, to taste
• Sea salt and freshly ground black pepper, to taste