Crunchy, healthy tuna, rice, dill and egg salad

Ingredients

• 2 cups (about 400 g) cooked brown rice
• 2 large stalks celery, very finely sliced
• 1 small green capsicum, finely diced
• 4 large spring onions, finely sliced on the diagonal
• 2 x 185 g cans tuna in oil, drained and flaked
• About 1/3 cup of chopped dill
• 1 dozen or so Kalamata olives
• 3 free-range or organic hard-boiled eggs, roughly chopped
• A little finely sliced green or spring onion and dill leaves, to garnish
• Lemon wedges, to serve
• 1/2 cup (120 ml) extra virgin olive oil
• 2 cloves garlic, finely chopped
• ¼ cup (60 ml) lemon juice, or more to taste
• Splash of balsamic vinegar, to taste
• Sea salt
• freshly ground black pepper