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Carrot and cucumber salad with tuna

updated

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Ingredients for 6 servings:

  • 500 g carrot(s)
  • 2 cucumbers
  • 2 cans of tuna, in its own juice
  • 1 cup sour cream
  • 1 cup of water
  • 4 bags of salad herbs, e.g. 2x dill and 2x garden herbs
  • salt and pepper
  • Vinegar
  • Liquid sweetener
  • 1 bunch of parsley or chives

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

simply

Peel the carrots and coarsely grate them with the cucumbers. Drain the tuna and add it. Combine the sour cream with a cup of water—it’s best to measure it with an empty cream container—and mix well with the spices. Season to taste, as the cucumbers will still release some water. Add to the salad ingredients. Finely chop a handful of parsley or chives, or both, and mix in. Let it sit in the refrigerator for a while, then season again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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