This is one of those ‘salads’ that when you look at the list of ingredients you wonder if this was something that was invented because there was only a few items left in the pantry and fridge and no one wanted to go to the store.
I don’t blame you if you think twice about making it, but I DO blame you if you don’t try it eventually. It’s one of my favorites of the whole-meal-in-a-bowl situation and it is SUPER easy to throw together.
I imagine this being served at an afternoon luncheon or before a rousing game of pinochle, both of which I attended at my Grandparent’s house.
Cook up some rice. It only takes 2 cups of cooled cooked rice, so leftover rice would be fine, but I’d make the effort of cooking then cooling, so the rice is as plump and fresh as possible.
Open and drain one can of tuna and plop it into the bowl. Now, the recipe says to use a can of shrimp. Well, I went to the store and saw that a can of shrimp was over $4.00 while fresh cooked shrimp in the deli was 1/3 of a pound for a little more than $2!!! So, you can guess what I ended up doing. I figure that fresh shrimp would taste better anyway, but to be honest, I wouldn’t have known either way. Pour on the shrimp. Fold the shrimp and tuna into the salad.
This is where it gets cuckoo. As you can see, my mom wrote in that cashews and sesame seeds should definitely be a part of this party. I didn’t have any sesame seeds, because I used them all up on the Ramen Cabbage Salad, but I did have some large roasted cashews and I threw a large handful into the salad and folded them right in.
This was pure genius. My mom knew what was cookin’. The cashews added much needed crunch and their salted roasty goodness rocked the boat at Fisherman’s Wharf. Do it. Don’t hold back.
One thing that I added was seasoning. I tossed in some lemon pepper and a pinch of salt and shook in some Old Bay for the seafood’s sake. It’s totally delightful. Cut up some lettuce and scoop a large spoonful on top. Completely acceptable for a main dish, but works as a side dish, too. I’ve told you my take on hot tuna dishes and I am not a fan, but that doesn’t mean you can’t follow Alice’s directions and heat it up like a casserole.
And for all you Auburnites out there. This is Alice Robie’s recipe, as in Robie Point as in Wendy Robie from Twin Peaks. BOOM! I know, I know….I just blew your mind.
Fisherman’s Wharf Rice Salad
- 2 c. rice (cooked – cooled)
- 1 1/2 c. celery (sliced)
- 1 large can sliced olives
- 2 T. green onions (sliced)
- 1/2 c. mayonnaise
- 1 (7 oz.) can tuna (drained)
- 1 can shrimp (drained)
- salt and lemon pepper to taste
- dash of Old Bay seasoning
- Combine the cooked rice, celery, olives, green onions and mayonnaise. Mix well.
- Fold in tuna chunks, rinsed shrimp, cashews and sesame seeds.
- Season to taste.
- This may be chilled and served on lettuce leaves or baked at 250 degrees in a 1 1/2 qt. casserole (covered) for 25 minutes or until heated through.