In a large pot of boiling salted water cook rice al dente. Drain and rinse under cold water. Set aside.
In a large bowl gently mix together the tuna, artichokes, olives, salami, corn, chopped basil and parsley, oregano and salt.
Gently fold in rice and olive oil. Refrigerate for 2 hours and serve. Serve mayonnaise on the side. Enjoy!
Notes
Leftovers of the rice bowl can be stored in an airtight container in the refrigerator for 3-5 days. Stir before enjoying again. If the rice starts to get dry, add a drizzle of olive oil or a squeeze of fresh lemon juice to brighten flavors and stir to incorporate. This cold rice bowl actually tastes better after it has chilled for a few hours. If you would like to prepare it for on-the-go lunches, divide the prepared Mediterranean rice bowls between 4-6 containers.