Daikon Cucumber Tuna Salad

Name: Daikon Cucumber Tuna Salad
Yield: 2 servings
Cuisine: British
Ingredients: 10 cm Daikon *about 150g; 1/2 Continental Cucumber *about 150g; 1/2 teaspoon Salt; 1 Canned Tuna in Olive Oil / Oil *about 100g; 1 teaspoon Soy Sauce; 1 teaspoon Rice Vinegar; 1 teaspoon Chilli Garlic Sauce; 1/2 teaspoon Sugar; 1-2 teaspoons Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

When I buy canned tuna, I choose tuna in brine or spring water. Tuna in olive oil tastes lovely but I don’t want to let the oil go into the drainage. That’s why I came up to this recipe. Please choose good quality and sustainable canned tuna.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

10 cmDaikon *about 150g
1/2Continental Cucumber *about 150g
1/2 teaspoonSalt
1Canned Tuna in Olive Oil / Oil *about 100g
1 teaspoonSoy Sauce
1 teaspoonRice Vinegar
1 teaspoonChilli Garlic Sauce
1/2 teaspoonSugar
1-2 teaspoonsToasted Sesame Seeds

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Steps

1

Peel and slice Daikon into 2 to 3mm thin strips. I usually use a slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips. Slice Cucumber in the same way.
2

Place Daikon and Cucumber in a bowl, sprinkle Salt and massage, rest for a while, then drain and squeeze to remove excess salty water.
3

Add Tuna with oil and juice in the can, mix with all other ingredients. Serve immediately.