Salad of Mizuna and #1 Tuna with Daikon with Pickled Ginger Dressing
From Lettuce in Your Kitchen (Morrow 1996) by Chris Schesinger and John Willoughby.

Yield: 4-6 servings

For the Dressing

• 2 tablespoons sesame oil
• 1/2 cup olive oil
• 6 tablespoons rice wine vinegar
• 1/4 cup a high quality tamari sauce (soy sauce will do)
• 1 tablespoon sugar
• 2 tablespoons chopped pickled ginger
• 1 tablespoon freshly cracked white pepper

For the Salad

• About 10 ounces baby mizuna, washed and dried (other asian greens, such as komatsu or baby mustard greens will do)
• 1 piece pickled daikon about the size of a medium carrot, sliced into 12-inch rounds
• 1 cup hiziki or arame (seaweed)
• 1 pound highest quality tuna, cut into small, thin strips
• 1/4 cup sesame seeds, toasted in a 350° F. oven until golden, 10 to 12 minutes

1. In a small bowl, combine all the dressing ingredients and whisk to combine.

2. In a large bowl, combine the mizuna, daikon, hiziki or arame, and tuna. Stir the dressing well, add just enough to moisten the ingredients (there will be a bit of dressing left over), and toss to coat. Place on a platter or individual plates, sprinkle with sesame seeds, and serve.