Carrot Tuna Salad

Looking for a delicious and easy way to get both vegetables and protein? Try this Carrot Tuna Salad! The savory flavor of tuna brings out the carrots' natural sweetness, making this a salad you'll keep coming back for.

Carrot Tuna Salad is a side dish made by salting julienned carrots, squeezing out the excess moisture, and then tossing them with tuna.

Salting the carrots helps draw out excess water, keeping the salad from becoming watery over time. This makes it a perfect choice not only as a side dish but also as a make-ahead dish or a bento (lunchbox) item. The crisp texture of the carrots pairs beautifully with the tender, flaky tuna, creating a satisfying salad with a delightful contrast in texture.

One of the great things about this salad is that it is incredibly easy to make and requires no cooking. Despite its simplicity, it is packed with nutrients from both the carrots and tuna. The bright orange color also adds a cheerful pop of color to the table, so be sure to add this salad to your next meal.

The key to making this salad is removing excess moisture from the carrots.

Carrots have a naturally firm texture, but salting them and letting them sit before squeezing out the excess moisture gives them a tender texture while preserving that satisfying crunch. It also helps the seasonings penetrate more readily and allows the flavor of the tuna to come through more clearly. The trick is to squeeze the carrots firmly enough that they release very little moisture later.

Salting vegetables and then removing excess moisture is a traditional technique commonly used in Japanese cuisine when preparing dressed vegetable dishes. Give this technique a try when making this salad.

The tuna used in this salad is canned tuna.

Canned tuna comes packed in either oil or water, but if possible, use tuna packed in oil. Lightly drain it, break it into flakes, and toss it with the salad. Since the recipe doesn't call for any additional oil, the oil remaining in the tuna helps add richness and depth of flavor to the salad as a whole.

If you only have water-packed tuna on hand, you can add a small amount of oil to make up for the lack of oil. This will give the salad a similar richness and depth of flavor to one made with oil-packed tuna.

You can also add toppings to this carrot and tuna salad for extra flavor and texture. While they are not included in the recipe, it can be fun to experiment with some of the following:

• Black pepper
• Toasted sesame seeds
• Ground sesame seeds
• Crushed nuts

All of these add a delicious touch to the salad. Feel free to try different toppings to suit your taste.

Ingredients

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Instructions

🕒 Total: 30 mins mins

Step 1
Cut the carrots into thin julienne strips about 2 inches (5 cm) long. Sprinkle them with salt and massage the salt into them. Let them sit for about 10 minutes.

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Step 2
Lightly drain the oil from the canned tuna and add the tuna to a bowl, breaking it up into flakes.

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Step 3
Squeeze the carrots firmly with your hands to remove any excess moisture.

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Step 4
Add the carrots to the bowl with the tuna, then add the sugar and rice vinegar and toss to combine. Let the mixture sit for at least 10 minutes at room temperature or in the refrigerator to allow the flavors to meld.

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How to store

The dish will keep in the refrigerator for up to 4 days.