Bring a large pot of salted water to a boil, add the rice, and cook it according to the package instructions (usually between 10-30 minutes, depending on the variety you choose). Check for seasoning and make sure it’s cooked “al dente.” It still needs a bit of bite to it. Drain and set aside to cool.
While the rice is cooking, prepare your vegetables. Dice the yellow bell pepper, cherry tomatoes, and red onion. Chop the sundried tomatoes, black olives, and fresh parsley.
Drain the canned tuna, sweetcorn, peas, and capers.
Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, sea salt, and lemon juice until well combined.
In a large salad bowl, combine the cooled rice, bell pepper, cherry tomatoes, tuna, red onion, sweetcorn, peas, sundried tomatoes, black olives, capers, and chopped parsley.
Pour the dressing over the salad and toss until everything is well mixed and coated in the dressing. Check for seasoning, and adjust to your taste.
You can serve the salad immediately or cover it and let it refrigerate for a couple of hours. This will allow the flavors to meld together.