Carrot and Tuna Salad
This simple salad recipe comes from Harumi Kurihara, a popular TV personality and cookbook author in Japan. Harumi is sort of like the Martha Stewart and Ina Garten of Japan, combining good taste with practicality in each and every recipe.
For those of you following a Paleo diet, Japanese cuisine is a natural place to turn for inspiration. Plenty of Japanese dishes are low in carbohydrates and high in vegetables, meaning they pack a punch when it comes to micronutrient and mineral content.
While some Japanese ingredients and cooking techniques may seem daunting – or just plain foreign – to American cooks, this salad is both appealing and doable for any beginning cook. It works well as a weeknight dinner alongside a cup of soup, and as a weekday lunch to take to school or work. You can easily double this recipe to feed a bigger crowd.
3 medium carrots
1/2 cup onion
1 garlic clove
1 tablespoon olive oil
3 ounces tuna, packed in olive oil
2 tablespoons white wine or champagne vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground pepper, to taste
Tamari, or gluten-free soy sauce, to taste
1. Peel the carrots, then grate them or cut them into julienne (thin matchsticks). Finely chop the onion and mince the garlic. Place the vegetables in a medium bowl along with the olive oil. Cover with a dampened paper towel and microwave for 1 – 1 1/2 minutes, until the carrots are tender.
2. Drain the tuna and add it to the bowl, shredding the meat with a fork as you mix it well.
3. In a small bowl, combine the vinegar, mustard, salt and pepper. Add to the salad and toss to coat everything well. Add a drizzle of tamari, toss, and adjust seasonings as needed. Enjoy!
For more great Paleo and Gluten-Free recipes, visit Three Squares.