Carrot & Tuna Salad

Recipe by Nose5775
READY IN: 21mins


  • 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


  • 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.