Carrot and Tuna Salad

Gather all the ingredients.

To Prepare the Ingredients

Peel 2 carrots with a vegetable peeler. Then, cut the carrots into thin, long strips with a julienne peeler. You can also julienne with your knife using the hosogiri cutting technique.

Save any leftover pieces of carrot that you can't peel to use in another dish later. Place the julienned carrots in a microwave-safe bowl and cover with a damp paper towel.

Cook the carrots in the microwave for 1 minute (1000W) to lightly soften them. Remove the paper towel and let cool.

Thinly slice ½ red onion. Soak the sliced onion in a bowl of cold water to remove the bitterness.

To Make the Dressing

Meanwhile, make the dressing. To a large mixing bowl, add 1 Tbsp extra virgin olive oil, 2 Tbsp rice vinegar (unseasoned), 1 tsp Dijon mustard, 1 tsp soy sauce, ⅛ tsp freshly ground black pepper, and ½ tsp Diamond Crystal kosher salt.

Combine with a whisk. Cut the lemon in half (reserve the extra lemon for garnish). Squeeze 2 tsp lemon juice into the dressing and whisk again.

To Toss the Salad

Drain 1 can albacore tuna (preferably packed in olive oil) and add the tuna to the bowl. Break it into small pieces and coat with the dressing.

Then, add the cooled carrots and toss with the tuna.

Squeeze the water from the onion slices and add them to the bowl.

Add most of the ½ Tbsp toasted black sesame seeds to the bowl (reserving some for garnish) and give everything another toss.

Cover the bowl and marinate the salad in the refrigerator for at least 1 hour. Transfer the Carrot and Tuna Salad to a serving plate.

To Serve

Garnish with the remaining sesame seeds, optional lemon wedge, and optional parsley sprigs. Enjoy!

To Store

Place the leftovers to an airtight container and store in the refrigerator for up to 3–4 days or in the freezer for a month.