Cook the asparagus or magetout in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. 

Meanwhile sautee the carrots, pepper, capers , spring onion and sundried tomatoes in olive oil until slightly tender. 

Grill the Tuna until sizzled on the outside but pink inside. Let it set and cool then cut in chunks.

Toss together the tuna, coriander, peppers , carrots, onion, capers and asparagus in a large serving bowl together with the cooked rice.

Mix the oil, vinegar and coriander together, then pour over the salad. Chill until ready to serve.