A hall-of-fame recipe from Mekamahao! The combo of mayo and ponzu gives it such a refreshing flavor — you'll keep going back for more♪
Ingredients
2 servings- Daikon radishabout 6cm of the thicker end
- Cucumber1
- Canned tuna1 can
- ★Mayonnaise2 tbsp
- ★Ponzu soy sauce1 tbsp
- ★Black pepperto taste
- ★Ground sesame seedsto taste
- ★Salt (for salting)about 1/2 tsp
Directions
15 min- 1
Cut about 6cm of the thicker end of the daikon radish and 1 cucumber into thin julienne strips. They don't need to be super thin — use a mandoline slicer if you have one.
- 2
Add about 1/2 tsp salt and about 1 tbsp water, lightly massage the vegetables, and let them sit for about 5 minutes to draw out excess moisture.
- 3
Meanwhile, drain 1 can of tuna thoroughly.
- 4
Add 2 tbsp mayonnaise and 1 tbsp ponzu soy sauce to the tuna and mix well.
- 5
Add black pepper to taste and mix to distribute the aroma throughout.
- 6
Squeeze the salted daikon and cucumber firmly to remove as much water as possible, then add them to the tuna mayo mixture and toss to combine.
- 7
Finish by sprinkling ground sesame seeds to taste and serve. You can also top with daikon sprouts, shredded nori, or bonito flakes for extra flavor.
Tips
The key is to squeeze the daikon and cucumber really well after salting — if too much water remains, the dressing will become watery and the flavors will be muted. If the vegetables taste too salty after salting, give them a quick rinse. You can also add a drizzle of chili oil (ra-yu) for a spicy kick!
Nutrition
Per serving- Calories140 kcal
- Protein6.2 g
- Fat9 g
- Carbs7 g
- Sodium1.2 g
A hall-of-fame recipe from Mekamahao! The combo of mayo and ponzu gives it such a refreshing flavor — you'll keep going back for more♪
Ingredients
2 servings- Daikon radishabout 6cm of the thicker end
- Cucumber1
- Canned tuna1 can
- ★Mayonnaise2 tbsp
- ★Ponzu soy sauce1 tbsp
- ★Black pepperto taste
- ★Ground sesame seedsto taste
- ★Salt (for salting)about 1/2 tsp
Directions
15 min- 1
Cut about 6cm of the thicker end of the daikon radish and 1 cucumber into thin julienne strips. They don't need to be super thin — use a mandoline slicer if you have one.
- 2
Add about 1/2 tsp salt and about 1 tbsp water, lightly massage the vegetables, and let them sit for about 5 minutes to draw out excess moisture.
- 3
Meanwhile, drain 1 can of tuna thoroughly.
- 4
Add 2 tbsp mayonnaise and 1 tbsp ponzu soy sauce to the tuna and mix well.
- 5
Add black pepper to taste and mix to distribute the aroma throughout.
- 6
Squeeze the salted daikon and cucumber firmly to remove as much water as possible, then add them to the tuna mayo mixture and toss to combine.
- 7
Finish by sprinkling ground sesame seeds to taste and serve. You can also top with daikon sprouts, shredded nori, or bonito flakes for extra flavor.
Nutrition
Per serving- Calories140 kcal
- Protein6.2 g
- Fat9 g
- Carbs7 g
- Sodium1.2 g
Tips
The key is to squeeze the daikon and cucumber really well after salting — if too much water remains, the dressing will become watery and the flavors will be muted. If the vegetables taste too salty after salting, give them a quick rinse. You can also add a drizzle of chili oil (ra-yu) for a spicy kick!