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.
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Servings: 4
Ingredients
- 4.6 oz carrots
- 2.5 oz canned tuna packed in oil (Tuna packed in water can be substituted; if using water-packed tuna, add a small amount of neutral-flavored oil.)
- ½ tsp salt (for the carrots)
- ¼ tsp sugar
- 1 tsp rice vinegar (Other types of vinegar can also be used.)
Instructions
- 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.
- Lightly drain the oil from the canned tuna and add the tuna to a bowl, breaking it up into flakes.
- Squeeze the carrots firmly with your hands to remove any excess moisture.
- 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.
Notes
- The dish will keep in the refrigerator for up to 4 days.
Nutrition
Calories: 49.66kcal Carbohydrates: 3.38g Protein: 5.46g Fat: 1.53g Saturated Fat: 0.28g Polyunsaturated Fat: 0.54g Monounsaturated Fat: 0.53g Cholesterol: 3.19mg Sodium: 391.11mg Potassium: 141.09mg Fiber: 0.91g Sugar: 1.8g Vitamin A: 5460.13IU Vitamin C: 1.92mg Calcium: 13.32mg Iron: 0.35mg
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