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Categories:Viewed: 33 - Published at: 8 years ago
Ingredients
- 200 g carrots, peeled and cut in 5 to 6 centimeter thin julienne strips (about 3.5 cups)
- 90 g canned tuna (half a 6.5 oz can)
- 50 g onions, finely chopped (about 1/3 cup)
- 1 teaspoon chopped garlic
- 1 tablespoon sunflower oil or 1 tablespoon other vegetable oil
- 2 tablespoons white wine vinegar
- 1 tablespoon mustard, preferably french grain mustard
- 1 teaspoon soy sauce, to taste
- salt
- pepper
Method
- Put the carrots in a microwave-safe bowl or dish.
- Mix in the onions, garlic, and oil.
- Cover and microwave for 1- 1 1/2 minutes at 600 watts (power lever setting will vary by the wattage of your microwave).
- Drain the tuna.
- Mix the vinegar, mustard, soy sauce, and salt and pepper to taste to make a dressing.
- Once the carrots are lightly cooked but still crisp, add the tuna and then the dressing and mix well.
- Serve warm or cold.
- She notes that you can increase the amounts of the recipe, but that she has found it best to only microwave this amount of carrots at one time.
