Rare Tuna Salad with Avocado and Daikon Sprouts
- 1 medium carrot
- 1 daikon (Japanese radish)
- 12 ounces cold tuna steak, cut into 12 thin slices
- ½ cup extra virgin olive oil
- ¼ cup freshly squeezed lime juice
- 1 tablespoon plus 1 teaspoon grainy mustard
- 1 teaspoon wasabi (Japanese horseradish)
- Salt and freshly ground pepper to taste
- 1 hothouse cucumber, peeled
- 1 ripe avocado
- 12 ounces mixed baby greens (such as arugula and baby red oak leaf)
- 8 edible flowers, such as pansies or nasturtiums
- Daikon sprouts
- Produce
- Avocado, ripe (1)
- Baby greens, mixed (12 ounces)
- Carrot, medium (1)
- Daikon (1)
- Daikon sprouts (1)
- Hothouse cucumber (1)
- Seafood
- 12 ounces cold tuna (12 steak cut into thin slices)
- Condiments
- Mustard, grainy (1 1/3 tablespoon)
- Wasabi (1 teaspoon)
- Cooking & Baking
- Olive oil, extra virgin (1/2 cup)
- Salt and freshly ground pepper (1)
- Drinks
- Lime juice, freshly squeezed (1/4 cup)
- Other
- 8 edible flowers, such as pansies or nasturtiums
Preparation
Read recipe preparation on cookstr.com
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Published May 16, 2012 (9 months ago).
41 people saved this recipe.
