Put rice in boiling salted water and cook for 20 minutes. Add the peas to the rice 2 minutes before the end of the cooking time. Boil the eggs in boiling water for about 10 minutes, drain, rinse with cold water and peel. Drain the mushrooms. Drain peppers and cut into small pieces.
Drain rice on a sieve. Mix paprika-herbs with oil and 6 tablespoons of water. Mix pea-rice, mushrooms, paprika and the marinade. Leave everything to soak for 30 minutes. Peel garlic and press it through a garlic press. Mix mayonnaise, yoghurt and garlic. Season with salt, pepper and sugar. Drain the tuna and fold into the rice. Season again with salt and pepper. Halve the eggs.
Mix mayonnaise, yoghurt and garlic. Season with salt, pepper and sugar. Drain the tuna and fold into the rice. Season again with salt and pepper. Halve the eggs. Arrange rice salad, aioli and eggs on a plate. Serve sprinkled with parsley
Waiting time approx. 15 minutes