About the Recipe
Daikon must be one of the most under-rated vegetables. I like to think that this salad, drizzled in a deliocious sesame dressing, makes the most of the daikon's crunchy texture and refreshing taste.
Ingredients
3 large lettuce leaves
1 can of tuna (net 100g / 3.5oz)
10 baby tomatoes
250g / 9oz piece of daikon/mooli (about 15cm / 6in)
for the sesame dressing:
2 tbsp toasted white sesame seeds
2 tsp sugar
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1/2 sheet of nori or seasoned nori
Preparation
Rinse the lettuce leaves and tomatoes, then set aside.
To make the sesame dressing, grind the sesame seeds well in a mortar, then put the ground sesame into a small bowl.
Add the sugar, rice venegar, soy sauce and sesame oil to the crushed sesame and mix everything together well.
Take the half sheet of nori and fold it in half and cut. Then, fold in half again and cut in half once more. Next, cut the nori into fine shreds along the short edge.
Halve the rinsed baby tomatoes.
Peel the skin from the daikon and cut in half. Then, stand each half on its end and slice thinly.
Pile the slice one on top of the other, then slice into matchsticks.
Once finished, place the daikon matchsticks into a bowl and add the drained tuna. Add the halved baby tomatoes and stir everything together.
Arrange the lettuce leaves over your serving plate and gently spoon over the daikon mixture.
Spoon over the sesame dressing and sprinkle the shredded nori just before serving.