Easy Daikon Radish & Kumquat Tuna Salad
I wanted to make something delicious from kumquats, so I made them into a salad.
Microwaving the kumquats in the sugar and vinegar gives them an even more pronounced sweet-sour flavour and softer skins, making them easier to chew.
Because tuna is quite salty, I didn't use a lot of mayonnaise, but you can add more to taste. Recipe by Kaorinoyama
Easy Daikon Radish & Kumquat Tuna Salad
I wanted to make something delicious from kumquats, so I made them into a salad.
Microwaving the kumquats in the sugar and vinegar gives them an even more pronounced sweet-sour flavour and softer skins, making them easier to chew.
Because tuna is quite salty, I didn't use a lot of mayonnaise, but you can add more to taste. Recipe by Kaorinoyama
Cooking Instructions
- 1
Slice the daikon into 5-mm wide narrow strips. Rub in 1 teaspoon salt and once the daikon has wilted, squeeze out any liquid.
- 2
Julienne the kumquats and mix them with the combined vinegar and sugar. Cover the bowl in cling film and heat it in the microwave for 30 seconds (at 600 W).
- 3
Once the kumquats have cool to the touch, discard the vinegar, then add the mayonnaise and mix.
- 4
Mix in the daikon and tuna and it's ready!
- 5
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