Carrot and Tuna Salad

Make Carrot and Tuna Salad now for a bright, crunchy lunch that comes together in minutes.

Ingredients

• 2 carrots (10 oz, 290 g) 10 290
• ½ red onion (3 oz, 90 g) 3 90
• 1 can albacore tuna (preferably packed in olive oil) (2.8 oz, 80 g); skip for vegan/vegetarian and add chickpeas, grilled tofu, edamame, or avocado) 2.8 80
• ½ Tbsp toasted black sesame seeds
• 2 Tbsp rice vinegar (unseasoned)
• 1 Tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp soy sauce
• ½ tsp Diamond Crystal kosher salt
• ⅛ tsp freshly ground black pepper
• 2 tsp lemon juice

Instructions

Step 1: Peel and Julienne the Carrots

Peel the carrots thoroughly with a vegetable peeler until bright orange flesh shows; save the odd peelings and stubby ends to use later in soups or stock. Using a julienne peeler (or the hosogiri knife technique if you prefer precision), cut the carrots into thin, long matchstick strands so they remain crisp but pliable. Place the julienned carrots into a microwave-safe bowl, cover with a damp paper towel to retain moisture, microwave just 1 minute (1000W) to gently soften them, then remove and let cool on the counter so they keep a slight bite and vivid color.

Step 2: Thinly Slice and De-bitter the Red Onion

Thinly slice the half red onion into paper-thin crescents so each bite is delicate and not overpowering. Submerge the slices in a bowl of cold water for several minutes to draw out sharpness; this softens the bite and opens the layers. When ready to assemble, lift the slices, squeeze gently to remove excess water, and set aside to be added right at toss time so the onion remains crisp and gently sweet.

Step 3: Whisk the Bright, Tangy Dressing

In a large mixing bowl combine the dressing ingredients: rice vinegar, extra virgin olive oil, Dijon mustard, soy sauce, freshly ground black pepper, and kosher salt. Whisk briskly until the emulsion turns silky and slightly glossy, then cut a lemon and whisk in 2 teaspoons of fresh lemon juice to brighten the acidity. The dressing should be thin enough to coat but cling to the tuna flakes and carrot strands, giving them a subtle sheen.

Step 4: Drain, Flake and Toss into a Coated Salad

Drain the albacore tuna and add it to the bowl with the dressing, using a fork to break the tuna into small, irregular flakes so pockets of fish distribute through the carrots. Add the cooled, slightly softened julienned carrots and the squeezed red onion slices, tossing gently but thoroughly so every strand is lightly coated. Sprinkle most of the toasted black sesame seeds into the bowl (reserve a few for garnish) and give everything one more gentle toss; the result should be an evenly dressed, textured salad with glossy carrot ribbons and fragmented tuna.

Step 5: Marinate Briefly and Plate with Garnish

Cover the bowl and refrigerate for at least one hour to let flavors meld and the carrots take on a faint briny, citrusy note. When chilled and ready, transfer the salad to your serving vessel, mound it loosely so the carrot ribbons show height and movement, and finish with the remaining toasted black sesame seeds, a lemon wedge, and a few parsley sprigs for color and freshness. Serve immediately or store leftovers in an airtight container in the refrigerator for 3–4 days.

Notes

• Start with less dressing and add more to taste to avoid soggy carrots.
• If you need a vegetarian version, replace tuna with chickpeas or grilled tofu.
• Toast sesame seeds briefly in a dry pan to deepen their flavor before adding.
• Store leftovers in an airtight container and keep extra dressing separate for best texture.
• Use fresh lemon juice for the brightest flavor; bottled lemon is a fine backup.