Home
Ingredient
Daikon Cucumber Tuna Salad
Introduce
Chef :
Hiroko ListonDaikon Cucumber Tuna Salad
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.
Ingredient
Food ration :
2 servings
10 cm
Daikon *about 150g
1/2 teaspoon
Salt
1 teaspoon
Soy Sauce
1 teaspoon
Rice Vinegar
1 teaspoon
Chilli Garlic Sauce
1/2 teaspoon
Sugar
1-2 teaspoons
Toasted Sesame Seeds
Cooking instructions
* Step 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.
* Step 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.
* Step 3
Add Tuna with oil and juice in the can, mix with all other ingredients. Serve immediately.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic