Seasonal Bonito Seared Skipjack Tuna (Bonito) Salad

• 1 slab Seared skipjack tuna (Katsuo-no-tataki)
• 1 Cucumber
• 7 cm Daikon radish
• 1/2 Onion (sliced)
• 1 pack Radish sprouts
• 1 Green onions (finely sliced)
• 100 ml Ponzu
• 50 ml Vegetable oil or olive oil
• 1/2 tsp Sugar
• 1/2 to 1 tsp Grated garlic
• 1 Ichimi (optional)

1. Thinly slice the onion.
2. Julienne the cucumber by first cutting on the diagonal, then slicing into matchsticks.
3. Cut the daikon similarly into matchsticks.
4. Roughly chop the radish sprouts into 3 cm sections.
5. Soak the prepared vegetables from Step 1.
6. Chop seared skipjack tuna (bonito) into bite-sized pieces.
7. Thoroughly drain the excess water from the vegetables and add to the seared tuna from Step 3.
8. Combine all seasoning ingredients and drizzle over vegetables and tuna as a dressing.

tuna, cucumber, radish, onion, pack, green onions, ponzu, vegetable oil, sugar, garlic, ichimi

Taken from cookpad.com/us/recipes/157038-seasonal-bonito-seared-skipjack-tuna-bonito-salad (may not work)