Seafood Rice Salad New Orleans

Straight out of the Big Easy, this Creole-inspired rice salad brings together shrimp, tuna, and hard-boiled eggs with the tang of sweet pickles, pimentos, and a squeeze of fresh lemon.

It’s a hearty, no-cook main course salad that comes together in about 20 minutes once you’ve got your rice cooked and cooled.

Served over a bed of mixed greens with tomato wedges on the side, this is the kind of dish that shows up at every good New Orleans church supper and neighborhood potluck.

Kitchen Tips

• Cook your rice the night before and refrigerate it. Cold rice absorbs the dressing without getting soggy.
• Drain the canned tuna really well so you don’t water down the salad.
• A pinch of Creole seasoning in the mayo adds an extra layer of NOLA flavor.