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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!
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Servings: 4
Course: #mainmeal, #sidedish, Salad
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 1 Tbsp Dijion mustard
  • 1 Tbsp rice vinegar
  • 1 Tbsp fresh lemon juice
  • ΒΌ 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.