Carrot & Tuna Salad - cooking recipe

Ingredients

200 g carrots, peeled and cut in 5 to 6 centimeter thin julienne strips (about 3.5 cups)
90 g canned tuna (half a 6.5 oz can)
50 g onions, finely chopped (about 1/3 cup)
1 teaspoon chopped garlic
1 tablespoon sunflower oil or 1 tablespoon other vegetable oil
2 tablespoons white wine vinegar
1 tablespoon mustard, preferably french grain mustard
1 teaspoon soy sauce, to taste
salt
pepper

Preparation

Put the carrots in a microwave-safe bowl or dish.
Mix in the onions, garlic, and oil.
Cover and microwave for 1- 1 1/2 minutes at 600 watts (power lever setting will vary by the wattage of your microwave).
Drain the tuna.
Mix the vinegar, mustard, soy sauce, and salt and pepper to taste to make a dressing.
Once the carrots are lightly cooked but still crisp, add the tuna and then the dressing and mix well.
Serve warm or cold.
She notes that you can increase the amounts of the recipe, but that she has found it best to only microwave this amount of carrots at one time.