Cook the rice first by boiling it in a saucepan of water. Let it simmer for twenty minutes. Check when the grains have gone tender but are still firm to the touch. Drain it out into a bowl.
Time for the eggs. Boil them in a pan of water for ten minutes. Drain out the hot water and cool under cold running water. Peel them and cut into quarters to be used in alter parts of the recipe. Cut the tomatoes in half and set them aside too.
Open up the tuna can and drain the liquid. Put the tuna in a bowl. Chop the ginger and add it to the tuna. Chop spring onions and coriander leaves and add them too. Dice up the feta cheese and add it to the bowl. Mix everything well.
Add the tuna mixture to the rice and carefully fold both of them together. Divide it into four serving bowls. Garnish with the eggs and tomatoes. Sprinkle some chili powder over the eggs to increase the appeal. Serve warm.