Ingredients (Serves 4)

• 300g daikon radish, peeled and julienned
• 48g rehydrated wakame seaweed, chopped
• 1/2 teaspoon salt (for salting daikon)
• 80g canned or pouched tuna (flaked)
• 5 tablespoons Kewpie Sesame Oil & Garlic Dressing
  

Instructions

1. Sprinkle salt over julienned daikon and let sit for about 10 minutes. When softened, squeeze out excess moisture.
2. Chop the rehydrated wakame into bite-sized pieces.
3. Combine daikon, wakame, and tuna in a bowl. Add sesame garlic dressing and toss well.