Seafood Rice Salad

July 14, 2015

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.All that's Jas

Serves: 6-8


  • 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
In This Recipe


  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!

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