Crunchy Daikon Radish Tuna Salad

By • December 9, 2012 • 0 Comments


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Author Notes: Sometimes we vegetable gardeners have to eat a lot of the same thing, quickly. It's good to have a few easy ideas in your back pocket. Here's one for daikon, my favorite crispy, crunchy radish that conveniently comes in just one size--jumbo! Aside from pickling, it also doesn't preserve well. This summer I discovered a top-secret grove of daikon in my cabbage bed, and nobody will admit to sowing it (that means it was me).These thinkgs are 2 feet long, 3" in diameter, at the biggest point. They keep fantastically well in the crisper drawer, and you can chop off a few inches for a salad, and store the rest.
This salad is a quicky, using ingredients that I had on hand.
bonbonmarie

Serves 1-2

  • 1 can tuna in olive oil
  • 1 cup peeled, grated daikon radish
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame seed
  • 1/4 teaspoon pomegranate molasses
  • 1 teaspoon wakame (seaweed)
  • salt/pepper to taste
  • 1 teaspoon pomegranate arils for garnish
  1. toss together tuna (with some / all of the olive oil it was packed in) and grated daikon with vinegar and molasses.
  2. Salt and pepper to taste (I don't add salt to this).
  3. Sprinkle with sesame, wakame and pomegranate arils and enjoy!

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