Carrot & Tuna Salad

A delicious, healthy, and slightly Asian recipe straight from Harumi's Japanese cooking. Harumi is basically the Martha Stewart of Japan. Literally, it's super fast, has pretty basic ingredients, and is really healthy. Oh and did I mention highly tasty? I hope you enjoy it as much as I did. In fact, I thought reheating it as leftovers the next couple days made it even better.

Carrot & Tuna Salad

"Everyone enjoys a salad, and this one can be served either as a starter or with a main course. Carrots are often used in stews and in non-Japanese dished. This carrot recipe has proved to be one of my most popular. I think it is because carrots and tuna just work so well together. The other reason is that carrots are better if they are lightly cooked -- even for a salad. I recommend using a microwave to cook the carrots as they leave the carrots still very crispy and tasty -- difficult to achieve if you boil them."


(Serves 4)
200g carrots, peeled (about 3.5 cups)
90g tinned tuna
50g finely chopped onion
1 teaspoon chopped garlic
1 teaspoon sunflower or vegetable oil

2 tablespoons while wine vinegar
1 tablespoon mustard (preferably French grain mustard)
salt and pepper to taste
soy sauce to taste

1. First cut the carrots into lengths of 5-6 cm thin juliennes.
2. Put them into a bowl suitable for the microwave and mix in the onions, garlic and sunflower oil. Cover and microwave for 1-1.5 minutes (600w).
3. Once the carrots are lightly cooked add the drained tuna and then the dressing and mix well.
4. Serve hot or cold. (I preferred it chilled)
5. Please note you can increase the amounts for this recipe, but when you microwave the carrots I find it is better to only do this amount at any one time.
-Pictured served atop a lettuce leaf

And isn't Harumi just super cute :)

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