All done at the snap of a finger! Okay, maybe not a snap. But all you need is 5-8 minutes to make this Carrot & tuna salad にんじんとツナサラダ.  It’s a quick-to-fix starter recipe that comes in handy whenever I need to prepare a meal within 30 minutes or less. Anything with vinegar always gets an appetising tingle in the taste buds. This is no exception. Eat together with your main course or go simple, just with a slice of crusty bread, cream cheese and some marinated green olives. Yum!

Carrot & tuna salad

for a 2 persons’ share
Prep & cook time 5-8 mins
158kcal

What You Need

1 medium carrot, approx. 100g
A can of tuna flakes, approx. 80g

For Dressing

1/2 Tbsp of vinegar
1 Tbsp of salad oil
A dash of salt and pepper to taste

Scrub and wash the carrot to remove soil and impurities. Remove the outer skin, then gradually peel strips of carrot using a peeler. Bring a pot of water to boil. Sprinkle a generous pinch of salt into the hot water before throwing in the carrot strips. Blanch them for a brief 2-3 minutes. Cook until tender but not mushy.

Sieve out from the pot, then cool off the strips quickly under a running tap. Drain the water well before transferring into a bowl. Add in the tuna flakes together with the vinegar dressing. Do not include the brine that came with the flakes.

Give it a good toss and it’s all ready to be served on the table. This will also keep well in the fridge for 3-4 days. Make ahead and store.

I adapted this recipe from a Japanese cook book called いつでもサラダ. More quick and easy salads to come soon.

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