Put the herbs and the Unico olive oil into blender with lemon juice to make the dressing. Pour into a separate bowl.

Blend tuna, yogurt, 1 egg, mayo and half the capers with half the dressing made in stage 1. Transfer to a bowl, fold into the whipping cream, mix sauce with capers and pour over rice when served.

Boil rice in salted water. Wash the parsley and dry and chop one spring onion.

Put into the blender with Unico olive oil, salt and pepper.

Now blend the tuna, yogurt, 1 egg, mayo and a tbsp of capers with half the previous mixture. When ready, pour into a bowl and add the remaining parsley mixture. Finally gently fold in the whipped cream.

When the rice is al dente, drain and rinse under cold running water. Pour the sauce over and mix. Add the remaining capers and remix. Place on a serving plate, garnish with slices of egg and serve.