Rinse the peppers and cut them into tender strips, hard-boil the eggs, chop the onion and parsley. Open can of tuna and run the oil into a suitable bowl. Mix finely chopped onion, mayo, parsley, juice of one lemon and horseradish as well as one boiled, very finely chopped (note: once lengthwise, once diagonally in an egg slicer) egg with the tuna oil. Grate the apple and stir in as well. Rinse the long grain rice, drain and add to the marinade together with the bell pepper strips and the chopped tuna. Mix well and season with salt and freshly ground pepper. Garnish with egg slices.
Serve with baguette or fresh hot toast.
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