Japanese-style Salad with Daikon Radish and Tuna. Great recipe for Japanese-style Salad with Daikon Radish and Tuna. I came up with this because I wanted to eat a healthy salad containing daikon radish. Mind you don't add too much salt to the daikon radish and cucumber.
Reviews for: Photos of Japanese-Style Salad. Divide radish between two plates and sprinkle with salt. Using a mandolin, I thinly sliced a Daikon radish and dressed it with a squeeze of lemon, salt, pepper, and a drizzle of olive oil. You can have Japanese-style Salad with Daikon Radish and Tuna using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Japanese-style Salad with Daikon Radish and Tuna
- Prepare 160 grams of Daikon radish.
- You need 1/2 of Cucumber.
- You need 20 grams of Salted wakame seaweed.
- You need 30 grams of Canned tuna.
- Prepare 2 tsp of Ponzu.
- Prepare 1 dash of Salt.
I took one can of tuna, drained it, and lightly dressed it with a drizzle of olive oil, salt and pepper. I folded the radishes in half to resemble tortellini and created the base. Open the can of tuna, drain and add to the bowl with radishes. Measure and out your mayo, vinegar, sugar, and soy sauce and add to the same bowl and mix everything together.
Japanese-style Salad with Daikon Radish and Tuna instructions
- Julienne the daikon radish and cucumber, and rub with salt. Leave for a while so the moisture comes out, then squeeze..
- Remove the excess salt from the wakame and soak in water to soften. Squeeze it out, then slice into 2 cm pieces. Drain the canned tuna..
- Combine the ingredients from Steps 1 and 2, and mix in the ponzu to finish..
After you've mixed the tuna and seasonings in, add the sprouts, a spash of sesame oil, fresh pepper and serve! Healthy Daikon radish and tuna salad, 大根ツナサラダ, GF possible. Daikon Salad is a popular Japanese salad menu at traditional Japanese restaurants and Izakaya, and I hope you enjoy making this easy salad a. Recipe: Tasty Quorn "Chicken" Briyani; Place half of the tuna tataki slices around each perilla leaf. Drain and squeeze the daikon to get rid of excess moisture and pile up half of the daikon on the perilla leaf on each plate, topped with a piece of tomato.
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