Radish and tuna salad with seaweed dressing

 

Ingredients

* Daikon radish…150g

* Salt…to taste

* Canned tuna…1 can (35g)

* Roasted seaweed…1/2 sheet

* Ponzu sauce…2 teaspoons

* Sesame oil…1 teaspoon

* Sugar…1/4 teaspoon

Instructions

1. Slice the daikon radish thinly into ginkgo leaf shapes, sprinkle with salt, and let sit for 5-10 minutes.

2. Squeeze out the excess water from the daikon radish and place it in a bowl. Add the drained canned tuna, ponzu sauce, sesame oil, and sugar, and mix well.

3. Tear the roasted seaweed into pieces and add it to the bowl, then mix roughly.