Fill a 4 quart saucepan with water and add 2 T salt. Bring to a boil over high heat; add the rice and bring back to a boil, cook stirring occasionally until rice is tender, 15-20 minutes. When rice is tender, but still al dente, drain rice through a large mesh strainer. Line a large baking sheet with a clean kitchen towel. Spread the rice in an even layer over the kitchen towel and allow to cool completely.

Carefully place rice into a large bowl and toss with olive oil, 2 T lemon juice, 1/2 tsp sea salt, and 1/2 tsp black pepper. Add tomato, green pepper, zucchini, celery, tuna, capers, olives, cornichon, Fontina, and basil. Carefully toss and fold until evenly distributed. Taste for seasonings, additional lemon juice, sea salt, and black pepper if needed.

Place the rice on a large platter and garnish with hard boiled egg quarters around the edge of the platter.