Luca's Rice Salad

Preparation:

Preparation: Boil the rice in boiling salted water, drain it when al dente and rinse it immediately under running cold water to stop the cooking and eliminate excess starch. Pour it into a rather large container and add the chopped parsley, previously rinsed and dried with paper towels, and the oil. Season and mix carefully and in the meantime boil the eggs. Shell and chop them using a kitchen mixer. Peel the carrots, wash them carefully and cut them into thin strips. Chop the tuna and leave it to drain for a while and cut the artichokes, mushrooms and anchovy fillets in half separately and add the capers which you will rinse with vinegar to remove the excess salt. Combine everything and mix gently with an emulsion of oil, lemon juice, salt and pepper. Serve cold.