Seafood Rice Salad

October  4, 2022
1 Ratings
Photo by All that's Jas
  • Serves 6-8
Author Notes

You might think what an odd combination of ingredients for a salad, but trust you me, they work wonderfully together! The salad is light and refreshing. I made it for the office potluck and it was a hit! Light and refreshing, this salad is a perfect side dish for grilled meat or an appetizer along with crackers. —Jas

What You'll Need
  • 1/2 cup uncooked rice
  • 4 ounces canned tiny shrimp
  • 5 ounces canned tuna in water
  • 4 ounces canned whole button mushrooms
  • 1 carrot, shredded
  • 2 hard-boiled eggs, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 cup mayonnaise
  • juice of 1/2 lemon
  • salt and freshly ground black pepper to taste
  1. Cook rice according to package directions or my way: In a small saucepan heat one tablespoon butter or oil over medium heat. Add rice and stir for 2-3 minutes or until grains change color from translucent to white and the fragrance is intensified (that’s if you’re using aromatic rice like Basmati or Jasmin).
  2. Add 1 cup water or vegetable stock (I always cook my rice with the 1:2 rice to water ratio). If you’re using water, season with salt, about 1 teaspoon. Bring to a boil and lower the heat. Cover and simmer until rice is cooked and all liquid has been absorbed. Remove from heat and let cool.
  3. In a medium bowl combine all ingredients (drain the canned ingredients first), taste and adjust seasoning if necessary. Garnish with lemon and egg wedges if desired. Enjoy!

See what other Food52ers are saying.

  • Sovie Mary
    Sovie Mary
  • Jas

3 Reviews

Sovie M. July 18, 2019
Cool.cooked Rice,rep.pepper chopped,chopped hard boiled eggs,cherry tomatoes,canned tuna,dressed with paprika,lemon juice,sunflower oil,dash of worstershire and mix and chill.Try this rice salad using any kind of leftover rice.
Sovie M. July 18, 2019
Forgot the mayo!😣
Jas July 18, 2019
Sounds wonderful!