Just who is this "Harumi" whose name I have come across ever so often? Believe it or not, I've never bothered to find out. Until I saw this Carrot and Tuna Salad on Clare's blog. That was when I finally took the effort to google "Harumi" and learnt that she is Harumi Kurihara (栗原はるみ) - otherwise known as the Martha Stewart of Japan. Ooops.
Anyway, I was sold the moment I read Clare's glowing recommendation of this salad. Besides, it sounded so light and healthy ... exactly what I needed for a Sunday lunch. I've been going for one food tasting session after another for the past two weeks, with more to come, AND Chinese New Year is just around the corner! So, better reign myself in on weekends ... I do want to fit into my cheong sum, you know? ;)
Well, I am happy to say that this dish was as delicious as Clare described. Even better, it hardly needed any skill. My kind of dish!
All you need is some cutting and slicing and you're good to go. I am reproducing the recipe over here, with my own notes (in italics). Thanks Clare, for introducing this lovely salad to us and for finally opening up the world of Harumi to this frog in the well. ;P
Did you think all I had was that paltry portion in the first photo? No, no! I had a huge serving atop a bed of lettuce. All mine.
(originally from Harumi Kurihara and adapted from Mrs Multitasker)
- 200g carrots, peeled
- 90g tinned tuna (I prefer using tuna chunks instead of flakes)
- 50g finely chopped onion (I used red onions, but I guess any type of onion will work. I also julienned them instead of finely chopping them for aesthetic reasons)
- 1 tsp chopped garlic (I minced this very finely)
- 1 tbsp sunflower or vegetable oil
- 2 tbsp white wine vinegar (I used regular white vinegar)
- 1 tbsp mustard, preferably French grain mustard (I used Wasabi instead)
- Salt and pepper to taste
- Soy sauce to taste
Note: I added a light drizzle of honey, for some sweetness. It balanced the tang of the vinegar nicely.
1. Cut the carrots into lengths of 5-6cm think juliennes.
2. Put them into a microwavable bowl and mix in the onions, garlic and sunflower oil. Cover and microwave for 1-1.5 minutes (600W).
Like Clare, I chose to stirfry instead, not because I don't have a microwave, but because I think it gives a more even distribution of heat. ;) Just cook to get rid of the raw taste of veggies, and stop. The veggies should remain crunchy.
3. Once the veggies are lightly cooked, put them onto a serving plate, add the drained tuna and then the dressing and toss to mix well.
I gave it a sprinkle of coarse black pepper. Next time, I will add toasted sesame seeds too, if I am not using whole grain mustard.
4. Serve hot or cold. I had it chilled.