Rinse your rice a few times until the water runs clear and drain in a strainer then follow the package directions for the rice. Depending on your preference, you might want more or less rice. I prefer a lot of rice and use the full amount, but if you want a vegetable-forward rice salad, use less. 

Spread the rice on a baking sheet to cool for a 10-15 minutes  then in the fridge for an hour.  

Note: If using day old rice, skip to making blanching the peas.

When ready to make the rest of the dish, set a medium pot of water to boil. While the water reaches a boil, make a large ice water bath. Once the water is boiling, blanch the english peas in the same pot of water for 30 seconds. When the peas are done, transfer them to the ice bath. Let the peas cool then drain in a colander.

Place rice in a large mixing bowl and mix in the peas, celery, snap peas, onion, the tuna and the oil from the cans. Add the mayo and stir until well-combined. Season with salt and pepper then add the olive oil, chives, parsley, and celery leaves. Fold everything together until well-mixed. Check the seasoning and add additional salt and pepper if needed.

Taste and add more salt and pepper to taste if needed. 

Cover and refrigerate for a minimum of two hours but it is best if left in the refrigerator for 12 hours or overnight. 

Serve as a side dish or as is and enjoy!