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Saturday, September 05, 2009

Photogenic & Healthy

This dish has a very common name "Carrot and Tuna" salad. I followed the recipe from Harumi Kurihara, although it is from a Japanese cookbook, but this dish itself is not Japanese I think.

It is very easy to make and the only Japanese ingredient is the soy sauce and the French Dijon mustard is used as well, so this is probably a twist of East meets West or rather French meets Japanese.


Carrot and Tuna Salad




I had it with freshly baked french baguette and a glass of tea to wash down...



The crunchiness and sweetness of the carrot (carrot is microwave for 1 1/2 min) gives extra freshness to the tuna



You can eat this as a side salad dish or like me, wrap it in the baguette like this...


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