Harumi's carrot and tuna salad

Ingredients

• 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.