Harumi's carrot and tuna salad PreviousNext StarterVery Easy25 min Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 4 200g carrots, peeled 90g tinned tuna (I prefer using tuna chunks instead of flakes) 50g finely chopped onion (I used red onions, but I guess any type of onion will work. I also julienned them instead of finely chopping them for aesthetic reasons) 1 tsp chopped garlic (I minced this very finely) 1 tbsp sunflower or vegetable oil Dressing: 2 tbsp white wine vinegar (I used regular white vinegar) 1 tbsp mustard, preferably French grain mustard (I used Wasabi instead) Salt and pepper to taste Soy sauce to taste Note: I added a light drizzle of honey, for some sweetness. It balanced the tang of the vinegar nicely. View the directions