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Carrot salad with tuna




Source of Recipe


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Recipe Introduction


To vary the recipe, serve it on a bed of lettuce or spinach.


List of Ingredients







Makes 4 servings

1 pound baby carrots

2 tablespoons olive oil

2 tablespoons red-wine vinegar

½ teaspoon cumin

¼ teaspoon each caraway and fennel seeds

½ teaspoon cayenne

2 cloves garlic, minced

2 7-ounce cans chunk light tuna in water

Juice of 1-2 lemons

Chopped mint, parsley or cilantro

Drizzle of olive oil

Capers, pine nuts and chopped cilantro or parsley for garnish

Cook carrots in the microwave in a little bit of water for 4-5 minutes, until softened but still crunchy. Drain. Coarsely chop warm carrots in a food processor by pulsing about six times.

In a large bowl whisk together olive oil, vinegar, cumin, seeds, cayenne and one clove of garlic. Add carrots to dressing and toss until well covered. Refrigerate.

Drain tuna. Combine in a medium bowl with lemon juice, herbs, clove of garlic and olive oil.

To serve, spread carrot mixture on a platter and put the tuna salad on top. Garnish with capers, pine nuts and chopped cilantro or parsley.


To tote for lunch, package carrot base and tuna mixtures separately.


Recipe