Sweet and Tangy Japanese Tuna and Carrot Salad

Hello everyone!

Looking for a quick, healthy, and utterly delicious dish? This Sweet and Tangy Japanese Tuna and Carrot Salad is the answer! You’ll be amazed at how simple it is to create this vibrant salad.

Start by julienning carrots using your preferred method. A sharp Chef’s knife is great for julienning. However, I like to use a box grater for this task. Hold the carrot at an angle to achieve longer cuts rather than the shorter, typical grating angle. Be sure to protect your fingers with a glove! Next, sauté shallots and garlic, then toss in the julienned carrots for a few minutes. Mix in a tangy vinaigrette and some well-drained canned tuna. The result? A savory and sweet salad that’s not only a feast for the eyes but also budget friendly. Keep those easy-to-use cans of tuna in your pantry, and you’re all set for a quick, scrumptious lunch addition or a fresh, flavorful sandwich filling. Try it once, and you’ll be hooked!

There’s something about the combination of flavors—the Dijon mustard and soy sauce—that allows this salad to pair well with either a Japanese or Western meal. The ingredients are easy to find and it keeps well in the fridge, making it perfect for packing in a lunch the next day because the flavor continues to develop and tastes even better!

Wild Planet Tuna is seriously next-level good. Even my dog James T. can’t resist their salt-free sardines. The quality and taste are top-notch! When mixed with carrots, the tuna stayed chunky and didn’t just disappear. James T. and I give it a two-paws-up high-five!

This recipe is from Azusa Oda’s Japanese Cookbook for Beginners: Classic and Modern Recipes Made Easy. She recommends garnishing the dish with shiso if you can find it, as it gives the salad an herbaceous boost. I used parsley as a garnish, but you can also use basil or mint.

This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!

Robin Ward

Sweet and Tangy Japanese Carrot Tuna Salad

Revel in the appeal of this Sweet and Tangy Japanese Tuna and Carrot Salad. This flexible, easy-to-assemble dish enhances both Japanese and Western meals. Its special blend of Dijon mustard and soy sauce adds a unique touch, and the entire dish not only stores well in the fridge but also improves in flavor over time, making it your trusty pick for a prompt lunch or a delicious sandwich filling!

Print Recipe Pin Recipe

Servings: 4

Course: #mainmeal, #sidedish, Salad

Cuisine: Japanese

Ingredients Method

Ingredients

  

• 1 Tbsp Dijion mustard
• 1 Tbsp rice vinegar
• 1 Tbsp fresh lemon juice
• ¼ tsp soy sauce or tamari sauce
• pinch fresh ground black pepper
• 1 Tbsp avocado oil
• 2 small shallots, finely chopped
• 1 large garlic clove, minced
• 4 medium carrots, thinly sliced on a diagonal and julienned
• 1 5 oz can solid white tuna, drained (water packed or packed in olive oil)

Method

 

1. In a small bowl, whisk together the mustard, vinegar, lemon juice, soy sauce, and pepper. Set aside.
2. In a large skillet, heat the oil over medium heat. Add the shallots and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the carrots and cook, stirring constantly, until they are softened but not mushy, about 5 minutes. Transfer the vegetables to a large bowl.
4. Add the tuna and the dressing to the bowl and mix until thoroughly combined, breaking up the tuna with a awooden spoon. Cool to room temperature or in the refrigerator for about 1 hour to let the flavors meld.
5. Garnish with shiso, parsley, basil, or mint.

If you enjoyed this recipe and would love to see more, join me on YouTube and Instagram! Please comment, like, and share. It really helps! I would love to hear from you:)