This is a Korean ‘Namul’ inspired salad. It is absolutely easy to make, yet really yummy. As I always use a can of Tuna in Springwater, I add a reasonable amount of Salt, but you need to alter the amount of Salt. If you use Tuna in Oil, you may wish to use the Oil as well. In that case, alter the amount of Sesame Oil.

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Makes

4 Servings

Ingredients

2 to 3 Carrots *250 to 300g
1 can (95g) Tuna *I used Tuna in Springwater
2 teaspoons Toasted Sesame Seeds

Dressing
1 tablespoon Sesame Oil
1 clove Garlic
1/4 teaspoon Salt *alter the amount
1/4 teaspoon Asian Chicken Bouillon Powder *optional
1 teaspoon Soy Sauce
1 teaspoon Rice Vinegar
Chilli Flakes OR Ground Chilli as required

Method

1. Combine all the Dressing ingredients in a mixing bowl. *Note: If you use Tuna in Oil, you may wish to use the Oil as well. In that case, alter the amount of Sesame Oil.
2. Cut Carrots into thin strips. It would be easy if you use a vegetable slicer. *Note: I don’t cook the sliced Carrots, but you can blanch OR microwave them if you prefer.
3. Add the Carrots to the Dressing and mix well. Drain the can of Tuna and add to the Carrots, add Toasted Sesame Seeds as well, and mix to combine. Add extra Salt if required.