1. Cook the rice according to the package instructions, keeping it firm. Drain and let cool in a large bowl. Cook the eggs in boiling water for 7 minutes. Remove from heat, drain, and plunge into ice water.

2. In a pot of salted water, cook the peas for 6 minutes. Rinse and drain. Add to the rice.

3. Peel the eggs and cut into quarters. Add to the rice. Chop the onions finely and add to the rice. Cut the tomatoes into quarters and add to the rice.

4. In a small bowl, whisk together the vinegar, mustard, oil, and turmeric. Season with salt and pepper.

5. Mix the sauce with the rice. Add the flaked tuna and chopped parsley.
Mix well and serve with a crusty baguette.