Rice Salad with Jumbo Shrimp, Tuna, and Egg

Put a tablespoon of olive oil into a pan and heat. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add the water and a teaspoon of salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand.

Boil the egg in a pan of water with half a teaspoon of salt for 10 minutes. Then take out the egg, cool with cold water, and peel.

Peel the shrimp, making sure making sure to remove any traces of shell. Use a knife to cut into pieces as desired. Keep a couple whole to garnish the salad.

Drain the can of tuna and mince the dill pickles.

Make the thousand island dressing. Just mix the mayonnaise with the ketchup and stir well.

In a bowl, combine the rice you plan to use, the shrimp pieces, tuna, and minced pickles. Add the dressing and mix well.

Serve in glasses (or other receptacle) and sprinkle the grated or chopped hard-boiled egg over the top. Refrigerate for a while and serve cold.