Place a pot filled with salted water on the stove, and once it comes to a boil, pour in the peas and blanch them for about 3 minutes; once the peas have been drained, pour the rice into the same water. Cook the rice 2-3 minutes less than the cooking time indicated on the package. Meanwhile, take care of the seasoning: wash the peppers, remove the stem, seeds and inner filaments, cut them first into strips and then into cubes and place them in a large bowl where you will gather all the other ingredients. Wash and cut the tomatoes in half as well, hollow out the pulp with a teaspoon and cut them into cubes. Dice the cooked ham. Cut cubes from the caciocavallo cheese as well, and slice the pickled gherkins and pitted olives into rounds. When about 2 to 3 minutes from cooking, drain the rice and allow it to cool by spreading it out on a well-chilled tray (previously kept in the refrigerator) so that the rice will be easier to cool. Flavor the seasoning with the chives cut into small rounds; also add the peas and rice, which will have cooled in the meantime. To finish, incorporate the crumbled tuna fillets and cooked ham, add salt to taste, and stir with a spoon. Cover the bowl with foil and leave it in the refrigerator until ready to serve so it will be well chilled and the flavors will have blended.