Sunday, February 28, 2010

Harumi-san's Tuna and Carrot Salad

It's the last day of the Chinese New Year. (the Chinese celebrates their Lunar New Year for 15 days). With the whole fortnight of feasting and stuffing myself silly with all the culinary pleasures, it is now time for me to start preparing and eating light and healthy food.

My children love Japanese food. So, I can never go wrong if I were to whip up a dish or two from that part of the world. In January, Ju of The Little Teowchew posted a very simple recipe called Tuna and Carrot Salad. This recipe originates from Harumi Kunhara (栗原はるみ), the Martha Stewart of Japan. I had it earmarked and decided to make it today. Despite it's simplicity, this is such a delicious salad. I doubled the portion and we finished everything in one sitting!!!!! Thanks Ju for the recipe.

Tuna & Carrot Salad (orignally from Harumi Kurihara and adapted from The Little Teowchew)

Serves 4
Ingredients :
200g carrots, peeled
90g tinned tuna

50g finely chopped onion
(like Little TeowChew, I also julienned them instead of finely chopping them)
1 tsp chopped garlic
1 tbsp sunflower or vegetable oil

2 tbsp white wine vinegar

1 tbsp mustard, preferably French grain mustard
(I used Wasabi , just like Little TeowChew)
Salt and pepper to taste
Soy sauce to taste (I omitted this)
A light drizzle of honey (to balance the tang of the vinegar)
Toasted Sesame seeds

  • Cut the carrots into lengths of 5-6cm thick juliennes.
  • Put them into a microwavable bowl and mix in the onions, garlic and sunflower oil. Cover and microwave for 1-1.5 minutes (600W).
  • Once the veggies are lightly cooked, put them onto a serving plate, add the drained tuna and then the dressing and toss to mix well.
  • Sprinkle same toasted sesame seeds on top.
  • Serve hot or cold. (I had it chilled as the weather these days is so hot).

1 comment:

  1. Well done, Sally! It looks wonderful. Glad you liked it too. :)