Harumi's carrot and tuna salad

4 servings
20 min
5 min
Very Easy


Number of serving: 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


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.


  • 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).
    Like Clare, I chose to stirfry instead, not because I don't have a microwave, but because I think it gives a more even distribution of heat. ;) Just cook to get rid of the raw taste of veggies, and stop. The veggies should remain crunchy.

    3. Once the veggies are lightly cooked, put them onto a serving plate, add the drained tuna and then the dressing and toss to mix well.
    I gave it a sprinkle of coarse black pepper. Next time, I will add toasted sesame seeds too, if I am not using whole grain mustard.

    4. Serve hot or cold. I had it chilled.


Harumi's Carrot and Tuna Salad, photo 1Harumi's Carrot and Tuna Salad, photo 2

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