Orzo russian salad with tuna

Method

1. Bring a large pan of salted water to the boil. Add the eggs, cook for 6½ minutes, then lift out with a slotted spoon and plunge into cold water. Add the orzo to the boiling water and cook for 2 minutes, then add the carrot. Cook for 3 minutes, then add the peas and cook for a final 2 minutes. Drain, cool everything under running water, then drain again and tip into a serving bowl. Stir in the tuna along with its oil.
2. Stir in the mayonnaise and mustard, then most of the olives, peppers and chives. Taste and season with salt, pepper and the vinegar. Garnish with the rest of the olives, peppers and chives. Peel and quarter the eggs, then arrange on top. Finish with sea salt and freshly ground black pepper over the yolks.