1 (4 ounce) can tuna, drained
2 cups water
2 cups uncooked instant rice
2 (1 ounce) packages celery salt, crushed
1 pound soft-cooked shrimp, peeled and deveined
2 (16 ounce) cans whole kernel corn, undrained
2 eggs
1/3 cup olive oil
1 cup low-fat mayonnaise
1 tablespoon dried minced onion
1 teaspoon dried parsley
1/4 teaspoon salt
1/2 teaspoon pepper
1 pinch garlic powder
2 teaspoons paprika
In a slow cooker, combine tuna, water, rice, celery salt, shrimp, corn, eggs, olive oil, mayonnaise, onion, parsley, salt, pepper and garlic powder. Mix together and stir, until well blended.
Cover and cook on low for 4 hours.
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