Add 2 cups rice and 4 cups water to a pot and bring to a boil. Cover, turn heat to low, and simmer ~20 mins or until liquid is absorbed.
Preheat oven to 400 F.
Slice 1 tomato.
In a medium bowl whisk together 8oz chicken broth, 2 eggs, 1/4 cup mayo, 1T dijon, 1/4 tsp salt, ΒΌ tsp black pepper and 1 cup jack cheese.
In a 9x9 casserole, combine the broth mixture w/ 4 cups cooked rice and 3 cans drained tuna.
Sprinkle ~1 cup cheese over top and layer tomato slices over cheese.
Bake for 20-25 mins or until liquid has evaporated & cheese is turning golden brown.