Carrot & Tuna Salad

Source: Harumi's Japanese Cooking

200g carrots, peeled
90g tinned tuna
50g finely chopped onion
1tsp chopped garlic
1 tbsp vegetable oil

Dressing:
2 tbsp white wine vinegar
1 tbsp wholegrain mustard
salt and pepper
soy sauce - to taste

Method:
- First cut the carrots into lengths of 5-6cm thin juliennes
- Put them into a bowl suitable for microwave and mix in the onions, garlic and oil. Cover and microwave for 1-11/2 minutes (600w)
- Once the carrots are lightly cooked add the drained tuna and then the dressing and mix well
- Serve hot or cold