Ingredients

- 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

Dressing:
- 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.

Description

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