1 pound baby carrots

2 tablespoons olive oil

2 tablespoons red-wine vinegar

1/2 teaspoon cumin

1/4 teaspoon each caraway and fennel seeds

1/2 teaspoon cayenne

2 cloves garlic, minced

2 7-ounce cans chunk light tuna in water

Juice of 1-2 lemons

Chopped mint, parsley or cilantro

Drizzle of olive oil

Capers, pine nuts and chopped cilantro or parsley for garnish

Cook carrots in the microwave in a little bit of water for 4-5 minutes, until softened but still crunchy. Drain.

Coarsely chop warm carrots in a food processor by pulsing about six times.

In a large bowl whisk together olive oil, vinegar, cumin, seeds, cayenne and one clove of garlic. Add carrots

to dressing and toss until well covered. Refrigerate.

Drain tuna. Combine in a medium bowl with lemon juice, herbs, clove of garlic and olive oil.

To serve, spread carrot mixture on a platter and put the tuna salad on top. Garnish with capers, pine nuts

and chopped cilantro or parsley.

To tote for lunch, package carrot base and tuna mixtures separately.