Rewire Eats: Killer Carrot, Tuna and Avocado Salad

This bright and delicious recipe from PBS Food offers up a quick and impressive side dish or light lunch.

There aren’t a ton of ingredients, and could probably be done in most kitchens without a trip to the store.


3 large carrots, peeled and julienned (I used 4 because I had a ton. Livin’ on the edge.)

1/2 medium onion, sliced thinly (Yup.)

1 teaspoon salt (Used a little more. Worth it.)

5 ounces canned Italian tuna, drained (It’s got olive oil in it, man.)

1 avocado, cut into cubes (Avocado Cubes is my new band’s name.)

A few sprigs of parsley, minced (about 2-3 tablespoons) (I now own parsley.)

2 teaspoons sesame oil (This stuff rules.)

1/4 teaspoon black pepper

Salt to taste


Ok let’s go!


Naked carrots. Gotta start somewhere.


I learned how to Julienne carrots thanks to a YouTube video. That was fun. The carrots and onions and some salt sit in a bowl for 30 minutes.

…Then you squeeze out the water, something carrots are apparently full of.


Gettin’ there. It was nice to have that 30 minutes to prepare the other ingredients and watch “Friends” while staring at a bowl of carrots and onions. I can’t believe what Joey did when Rachel was in the hospital.


How you doin’? I might use even more avocado next time I make this.



Once the 30 minutes of carrot and onion bonding is over, you just toss everything together and eat it up!

This was pretty fun and painless to make, and is absolutely delicious, not to mention darn healthy. Pretty excited to make this again and maybe even spice it up with some jalapeños or garlic.

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