Way Better Than it Sounds Carrot and Tuna Salad

By • May 3, 2014 0 Comments

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Author Notes: This simple and delicious salad goes together in less than 10 minutes, from just a few ingredients. It's hearty enough to serve as an entree, and we eat this often. This salad travels well, too (just transport the greens and topping in separate containers) - the attached picture was taken on a recent road trip to St. Louis.Magpye


Makes dinner salads for 2, or side salads for 4-6

  • 5 oz can of oil-packed tuna
  • 2 large carrots
  • 1 large clove of garlic
  • 2 1/2 tablespoons rice wine vinegar (don't substitute)
  • 1 1/2 tablespoons olive oil
  • 1 ounce Parmesan cheese
  • 1 large bunch romaine lettuce
  • Salt and Pepper
  1. Slice head romaine lettuce along its length into 1 inch pieces (as for Caesar Salad). Wash well and spin away excess moisture.
  2. Open tuna and empty into large bowl. Mash with fork and add olive oil and rice wine vinegar
  3. Grate carrots (use large-holed grater) and mince garlic. Add to tuna mixture and stir to combine well
  4. Using the same large-holed grater, grate Parmesan cheese and stir into carrot-tuna mixture. Add salt and pepper to taste (we prefer lots of black pepper).
  5. Divide lettuce between 2 large bowls if serving as an entree, or 4-6 smaller bowls if serving as a side.
  6. Divide carrot-tuna mixture evenly between bowls and serve.

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