Saturday, November 13, 2010

Carrot and Tuna Salad

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This recipe comes from Harumi's Japanese Cooking Cookbook. Harumi Kurihara is called the Martha Stewart of Japan, and this recipe is one of her most popular recipes. You can serve the salad hot or cold. You cook the carrots in the microwave so they are still crispy and lightly cooked. So good!

Ingredients:
3 medium carrots, julienne sliced (I used Trader Joe's shredded carrots)
1/4 cup finely chopped onion
1 tsp chopped garlic
1 T vegetable oil (I used extra virgin olive oil)
1, 3-oz, can of tuna, drained

Dressing:
2 T white vinegar
1 T Dijon whole-grain mustard
Salt and pepper, to taste
Soy sauce, to taste

Cut or grate the carrots.  Microwave them with the onion, garlic and oil for 1 to 1-1/2 minutes.  Add and mix in the drained tuna and the dressing. Season with salt, pepper and soy sauce.  Serve hot or cold.

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