This salad is another very simple, but surprisingly good dish I have found on the Humble Bean blog. Azusa adapted it from a Japanese cook’s recipe (Harumi Kurihara’s) and even though at first sight the salad seems European, its simplicity, its perfect choice of ingredients and the method have a typical Japanese touch. The recipe was published in January, but during this particularly cold Winter light salads were the last thing I craved. Somehow it stayed engraved in my memory and proved excellent at this warm beginning of the Spring.
Even though I have prepared it only twice, I already feel this salad will become a staple in my house. Carrots are available all year round, they have quite a long storage life, not to mention the canned tuna I always have, so this will be convenient in any season. It is light, but surprisingly filling and if served with crunchy, buttered baguette (in my opinion the best choice), it works not only as a healthy snack, but even as a light main course. I think what I love the most about this salad is the difference of textures. The partly cooked crisp carrot, combined with soft tuna and mustard – or sesame – seeds, create an exceptional effect. Even though I have slightly modified it (click here to see Azusa’s original recipe), the result was stunning. Thank you, Azusa, for one more extraordinary and simple recipe!
Preparation: 15 minutes + 1 hour in the fridge
Ingredients (serves two for main course or four as a starter):
1 can tuna, drained (white tuna works better here)
4 medium carrots, julienned
1 onion or shallot thinly sliced
2 garlic cloves, finely chopped
1 tablespoon oil
5 tablespoons low-sodium soy sauce
1 heaped tablespoon whole grain mustard (or smooth mustard + 1 tablespoon toasted sesame seeds)
2 tablespoons white wine vinegar (I used rice vinegar)
In a big bowl combine the sauce ingredients with the crumbled tuna.
Heat oil in a pan and fry the onion until it softens.
Add the garlic and the carrots.
Stir-fry until the carrots are a bit softened (about 5 minutes).
Let the carrots cool down.
Put the carrots into the bowl and stir well.
Refrigerate for one hour.
Serve with crunchy bread and butter.