Japanese-style Salad with Daikon Radish and Tuna

• 160 grams Daikon radish
• 1/2 Cucumber
• 20 grams Salted wakame seaweed
• 30 grams Canned tuna
• 2 tsp Ponzu
• 1 dash Salt

1. Julienne the daikon radish and cucumber, and rub with salt.
2. Leave for a while so the moisture comes out, then squeeze.
3. Remove the excess salt from the wakame and soak in water to soften.
4. Squeeze it out, then slice into 2 cm pieces.
5. Drain the canned tuna.
6. Combine the ingredients from Steps 1 and 2, and mix in the ponzu to finish.

radish, cucumber, tuna, ponzu, salt

Taken from cookpad.com/us/recipes/154523-japanese-style-salad-with-daikon-radish-and-tuna (may not work)