Rinse the rice in a sieve under running water. Place it in a pot with 1 cup (250 ml) of water and bring to a boil. Reduce the heat to the lowest setting and let the rice simmer, with the lid partially covered, for about 10 minutes or until the water has been absorbed. Then remove from the heat and let it sit, covered, for another 1–2 minutes to finish steaming.

Wash the bell pepper, tomatoes, and spring onions. Cut the bell pepper into small cubes, quarter or halve the tomatoes, and slice the spring onions into thin rings.

Drain the corn and tuna, then combine them with the vegetables and rice in a large bowl. Mix well and season with balsamic vinegar, salt, and pepper to taste.