Cook the rice, and peas in a medium-sized saucepan with boiling, salted water, referring to the cooking time specified in the rice packet instructions. 2 minutes prior to rice being cooked, add the asparagus to the boiling water.
Drain the rice, asparagus and peas, then transfer to a bowl. Add the garlic clove and olive oil and toss with a spoon to combine. Allow to cool, then discard the garlic clove.
Place the eggs in a small saucepan and cook, covered completely with water, over high heat. Bring to the boil, then cook for a further 5 minutes. Carefully tip out the boiling water from the saucepan and fill with cold water to cool the eggs. Once cool, peel the eggs and quarter.
Add the corn kernels, chilli tuna and parsley. Toss to combine. Season with salt to taste. To add a deeper flavour, prepare the insalata di riso (rice salad) a few hours before serving. Cover the bowl with plastic wrap (cling film) and refrigerate until ready to serve.
Before serving, drizzle over additional olive oil and toss. Serve with quartered eggs on top – buon appetito