Camargue Rice Salad Nicoise

500g fresh tuna steaks
250g Camargue red rice
fish/veg stock or water
450g French beans
450g broad beans, shelled
1 Romaine lettuce
450g cherry tomatoes, halved
2 tbsp chopped coriander
3 hard-boiled eggs
30 pitted black olives
olive oil for brushing

Marinade:
1 red onion
2 garlic cloves
/2 bunch of fresh parsley
1/2 bunch of fresh coriander
2 tsp paprika
3tbsp olive oli
3 tbsp water
2 tbsp white wine vinegar
1 tbsp fresh lemon juice
salt, pepper

Dressing:
2 tbsp lemon juice
1 tsp Dijon mustard
1/2 barlic clove
4 tbsp olive oli
4tbsp sunflower oil

To make the marinade, place all the ingredients in a food processor and process them for 40 seconds.
Prick the tuna steaks with a fork, lay them in a dish and coat with the marinade, both sides. Cover and leave in the fridge for 4 hours.
Cook the rice in stock or water, drain and set aside.
Make the dressing, whisking all the ingredients. Stir 4 tbsp of the dressing into the rice, then spoon the rice into the centre of a large serving dish or separate plates.
Cook the green beans and broad beans. Drain, refresh under cold water and drain again. Remove the shells from the broad beans and add them to the rice.
Tear the lettuce leaves into pieces. Add to the salad with the tomatoes and coriander. Shell the hard-boiled eggs and cut them into sixths.
Preheat the grill. Arrange the tuna steaks on a grill pan. Brush with marinade and a little extra olive oil. Grill for 4 min each side.
Leave the fish to cool down a little, then break into large pieces. Toss into the salad with olives and the remaining dressing. Decorate with eggs and serve!