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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.


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