Italian Rice Salad

In a 2 quart saucepan bring the water to a boil. Add 1 tsp sea salt and the rice. Cook, stirring often until the rice is tender but still "al dente".Do not overcook, or rice will look like glue! Remove from heat and cool about 5 minutes.
Rinse and roughly chop the giardiniera and the cocktail onions. Pit and cut up the olives.
In a large bowl combine the cheeses, vegetables , olives and tuna.
Add the rice and mix well. Add salt and freshly ground black pepper, a few Tbsps of mayo and a drizzle of olive oil, just enough to bring the salad together.
Mix well to combine.
Serve at room temperature.