Morrocan Rice salad

Name: Morrocan Rice salad
Cuisine: European, Eastern European
Ingredients: 400 g/14 oz (2 cups) long-grain white rice; 120 g/4 oz shelled fresh peas (about 1 cup); 2 ripe plum tomatoes, cored and chopped; 160 g/5¾4 oz (3 cup) canned sweetcorn, drained and rinsed; I (150-g/5-oz) can of tuna in olive oil, drained; 6 tablespoons extra-virgin olive oil; 2 tablespoons white vinegar; 1 shallot, minced; I teaspoon wholegrain or Dijon mustard; 2 Hard-boiled Eggs peeled and cut into wedges, to garnish; 1 cucumber, peeled and cubed; 24 pitted black or green olives, sliced