Seafood rice salad
Delight your taste buds with this exquisite seafood rice salad. Bursting with flavors of the ocean, this dish is a culinary masterpiece.
Ingredients:
- 1/2 cup uncooked rice
- 110g canned tiny shrimp
- 140g canned tuna in water
- 110g 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
Instructions:
- Prepare the rice as instructed on the packaging or following this method: Melt one tablespoon of butter or heat oil in a small saucepan over medium heat. Add the rice and cook for 2-3 minutes until the grains turn from translucent to white and become fragrant (especially if you're using aromatic rice like Basmati or Jasmine).
- Pour in 1 cup of water or vegetable stock (I prefer using a 1:2 ratio of rice to water). If using water, add about 1 teaspoon of salt for seasoning. Bring the mixture to a boil, then reduce the heat. Cover the saucepan and let the rice cook until all the liquid is absorbed. Once done, remove from heat and allow it to cool.
- Mix all the ingredients in a medium-sized bowl (remember to drain any canned items beforehand), taste the mixture, and adjust the seasoning if needed. Optionally, garnish with lemon and egg wedges. Your dish is now ready to be enjoyed!
Summary:
- Calories: 1565 kcal
- Fat: 101 g
- Protein: 72 g
- Carbs: 94 g
- Potassium: 1401 mg
- Magnesium: 140 mg