Carrot & Tuna Salad
- Ready In:
- 21mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 200 g carrots, peeled and cut in 5 to 6 centimeter thin julienne strips (about 3.5 cups)
- 90 g canned tuna (half a 6.5 oz can)
- 50 g onions, finely chopped (about 1/3 cup)
- 1 teaspoon chopped garlic
- 1 tablespoon sunflower oil or 1 tablespoon other vegetable oil
- 2 tablespoons white wine vinegar
- 1 tablespoon mustard, preferably french grain mustard
- 1 teaspoon soy sauce, to taste
- salt
- pepper
directions
- Put the carrots in a microwave-safe bowl or dish.
- Mix in the onions, garlic, and oil.
- Cover and microwave for 1- 1 1/2 minutes at 600 watts (power lever setting will vary by the wattage of your microwave).
- Drain the tuna.
- Mix the vinegar, mustard, soy sauce, and salt and pepper to taste to make a dressing.
- Once the carrots are lightly cooked but still crisp, add the tuna and then the dressing and mix well.
- Serve warm or cold.
- She notes that you can increase the amounts of the recipe, but that she has found it best to only microwave this amount of carrots at one time.
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Reviews
-
Different and suprising. Liked the flavor. I grated the carrots instead of jullianning them. So it was a different texture, I'm sure. Could definately see this as an accompianment to asian or middle eastern foods. Maybe not so much as a "salad" though. I gave it to my one year old on bread like a sandwich. He ate it and seemed to like it. I ate mine spread over some foccocia bread as a side dish to some soup. I could also see it being kind of like a "dip" with crackers.
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I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.