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Ingredients
- 3 large carrots, peeled and julienned
- 1/2 medium onion, sliced thinly
- 1 t salt
- 5 oz canned Italian tuna, drained
- 1 avocado, cut into cubes
- few sprigs of parsley, minced (about 2-3 T)
- 2 t sesame oil
- 1/4 t black pepper
- salt to taste
Preparation
Step 1
Put the carrots and sliced onion in a bowl and add salt. Let this sit for 30 min or until the carrots have released some liquid. Squeeze the carrots using a kneading motion to coax out more liquid.
Grab a large clump of carrot and squeeze as much water out as you can, discarding the liquid. Put the squeezed carrot in a separate bowl, and then add the tuna, avocado, parsley, sesame oil and pepper. Toss to combine then adjust salt to taste.
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