Carrot & Tuna Salad

This is probably one of Harumi’s more famous recipes, and apparently one of the most popular. You wouldn’t think carrot & tuna salad would be anything to shout about but let me tell ya, this is REALLY GOOD. Yum. I will be making it again. Soon.

So here we go, the recipe, with some minor additions/modifications.

Ingredients (serves 4):

200g carrots, peeled

90g tinned tuna (a little more tuna won’t hurt)

50g finely chopped onion

1 tsp chopped garlic

1 tbsp sunflower or vegetable oil

Dressing:

2 tbsp white wine vinegar / white vinegar

1 tbsp mustard (preferably French grain mustard)

Salt and pepper to taste

Soy sauce to taste

NB: I didn’t have any regular onions at home so I used shallots instead. And I thought I had some white wine vinegar in the house but turns out I didn’t, so I just used white vinegar. Both worked just fine. =)

Directions:

1. Cut the carrots into lengths of 5-6cm think juliennes.

2. Put them into a microwavable bowl and mix in the onions, garlic and sunflower oil. Cover and microwave for 1-1.5 minutes (600W).

*Believe it or not, we don’t have a microwave. We have a water oven, which takes ten times as long to do everything a microwave does. So I put the carrots, onions, garlic and sunflower oil into a small saucepan, and stirred it for 2-3 minutes over medium heat. (When you’re done the carrots should still have a little bit of crunch in them.)

3. Once the carrots are lightly cooked, add the drained tuna and then the dressing and mix well.

4. Serve hot or cold. We had it at around room temperature and it was delicious.