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.

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Preparation

• 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.