If you’re looking for a simple, pantry-friendly salad with minimal prep, this Carrot and Tuna Salad is the perfect choice. Packed with well-balanced, nutritious ingredients, it’s a win-win for a quick and healthy main dish or side salad! Looking for more healthy salad recipes like this? Try my Japanese Potato Salad, Japanese Cucumber Salad, and Japanese Spinach Salad with Sesame Dressing recipes!
Why I Love This Recipe
Simple ingredients. It requires only a handful of fresh ingredients and pantry staples. Super healthy! It’s rich in fiber, minerals, and nutrients—thanks to the carrots and heart-healthy tuna. Easy to customize. You can add, swap, or substitute just about every ingredient to save time or spare you a trip to the store. Can be a hearty meal, side dish, or snack. The addition of tuna makes the salad hearty enough to stand alone. You can enjoy the salad as is or serve it over toast, in onigirazu (rice sandwich), or on whole-grain crackers. Yum! Excellent for meal prep! Carrot salad is one of the most popular Japanese meal-prep dishes, known as jobisai (常備菜). Since it stores well in the refrigerator, you can make a large batch and enjoy it throughout the week.
Ingredients for Carrot and Tuna Salad
Carrots Red onion or shallot Canned tuna Toasted black sesame seeds Dressing: Extra virgin olive oil Rice vinegar Soy sauce Dijon mustard Lemon juice Salt and pepper
Find the printable recipe with measurements below.
How to Make Carrot and Tuna Salad
Preparation
Step 1 – Cut ingredients. Julienne the carrots, place them in a bowl, cover with a damp paper towel, and microwave for a minute. Microwaving lightly softens them while still keeping some of their crunch. Next, thinly slice the red onion (or shallots) and soak in a bowl of cold water to remove the bitterness. Squeeze out the water and set aside. Step 2 – Make the dressing. Whisk all the dressing ingredients in a large mixing bowl.
Assemble
Step 3 – Toss to combine. Add the drained tuna to the bowl, break it into pieces, and coat with the dressing. Then, add the carrots, onions, and most of the black sesame seeds. Give everything another toss. Step 4 – Refrigerate and serve. Let the salad marinate in the fridge for at least 1 hour before serving. When ready to serve, sprinkle with the rest of black sesame seeds for a nutty crunch and a pop of color. For optional garnishes, you can also add parsley sprigs and a lemon wedge.
Variations and Customizations
Try different vegetables. Try using cucumbers, zucchini, and daikon radish. These are relatively easier to julienne than carrots. Looking for an upgrade from canned tuna? I highly recommend this brand of jarred tuna. The large chunks are impressive, and the quality is noticeably superior. Vegan/vegetarian? Skip the tuna and add chickpeas! You can also add grilled tofu, edamame, avocado, or other vegetables.
How to Serve Carrot and Tuna Salad
As a side dish – This salad goes well with any meal! In a sandwich – It’s fabulous as a sandwich filling! I add it to my Wanpaku Sandwich. As a snack – Put it on crackers as a topping and enjoy it as a snack. Packed in a bento lunch box – This salad adds a pop of bright color to your lunch box. As a main course – I enjoy this salad on its own when I want to go low-carb.
Storage Tips
To store: Store the salad in an airtight container. It will keep well for 3–4 days in the refrigerator. To freeze: Place the salad in an airtight container or resealable freezer bag. Freeze for up to a month. Thaw in the refrigerator overnight. Serve chilled.
More Salad Recipes
Asian Cabbage Salad Japanese Kani Salad
