Carrot Tuna Salad

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This recipe is by harumi kurihara, who is reportedly sort of the japanese parallel to martha stewart or delia smith. She says it is one of the most popular dishes she has ever developed. Though it is from a japanese cook, it's not a traditionally japanese dish, but more international. I wasn't sure what to make of it - the carrots are fairly sweet, and the dressing quite tangy, so the effect is sweet-tart in the way that coleslaw often is (it doesn't really taste like coleslaw; i'm just trying to explain an aspect of the flavor). I have never been a big fan of that flavor, but i know a lot of people love it, so i thought i'd post this. Her method of quickly steaming the carrots in the microwave is definitely good. Ms. Kurihara pictures this served with japanese dishes, but i think it would be good served with american picnic barbecue foods like hamburgers and barbecued chicken! The cookbook was translated from japanese to english in england, so the measurements are british-style. I hav

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Steps

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Put the carrots in a microwave-safe bowl or dish.

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Mix in the onions , garlic , and oil.

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Cover and microwave for 1- 1 1 / 2 minutes at 600 watts.

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Drain the tuna.

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Mix the vinegar , mustard , soy sauce , and salt and pepper to taste to make a dressing.

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Once the carrots are lightly cooked but still crisp , add the tuna and then the dressing and mix well.

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Serve warm or cold.

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She.

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Ingredients

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carrots, canned tuna, onions, garlic, sunflower oil, white wine vinegar, mustard, soy sauce, salt, pepper