• Daikon radishabout 6 cm from the thicker part
• Cucumber1
• Canned tuna1 can
• ★Mayonnaise2 tbsp
• ★Ponzu sauce1 tbsp
• ★Black pepperto taste
• ★Ground sesameto taste
• ★Salt (for salt-massaging)about 1/2 tsp

1. 1

   Cut the daikon radish about 6 cm from the thicker part and the cucumber into thin julienne. You can cut them thicker if you prefer; using a mandoline slicer will make this easier.

2. 2

   Add about 1/2 tsp salt and 1 tbsp water, then gently massage for about 5 minutes to salt-cure the vegetables.

3. 3

   Meanwhile, drain the liquid from the canned tuna thoroughly.

4. 4

   Add 2 tbsp mayonnaise and 1 tbsp ponzu sauce to the tuna and mix well.

5. 5

   Add black pepper to taste and distribute the aroma throughout.

6. 6

   Squeeze the salt-massaged daikon and cucumber firmly to remove excess moisture, then add to the tuna mixture and combine.

7. 7

   Finish by sprinkling ground sesame to taste. You can also garnish with radish sprouts, chopped nori, or bonito flakes for extra flavor.

It's essential to squeeze out the excess moisture from the daikon and cucumber thoroughly. If not squeezed enough, water will release and make the flavor bland. If the mixture seems too salty after salt-massaging, rinse quickly with water. For a spicy kick, you can add a little rayu (chili oil) if desired.

• Calories120 kcal
• Protein6 g
• Fat8 g
• Carbs6 g
• Sodium1.2 g