Carrot, Tuna, and Avocado Salad Recipe | Salad Recipes | PBS Food

Carrot, Tuna, and Avocado Salad

Marc Matsumoto of NoRecipes shares his recipe for carrot tuna and avocado salad that you can also serve as a sandwich topped with whichever dressing you choose. Marc shares this recipe in a blog post on the Fresh Tastes blog.



  • 3 large carrots, peeled and julienned
  • 1/2 medium onion, sliced thinly
  • 1 teaspoon salt
  • 5 ounces canned Italian tuna, drained
  • 1 avocado, cut into cubes
  • a few sprigs of parsley, minced (about 2-3 tablespoons)
  • 2 teaspoons sesame oil
  • 1/4 teaspoon black pepper
  • salt to taste


  1. Put the julienned carrots and sliced onion in a bowl and add the salt. Let this sit for 30 minutes or until the carrots have released some liquid. Squeeze the carrots using a kneading motion to coax out more liquid.
  2. 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.
Presented by: