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Tuna wrapped in daikon
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Lovely, and rich in flavors. To get the best slices, you need a big daikon, a large, sweet Asian radish, although you won’t use most of it. Substitute cooked lobster, crab, or shrimp for the tuna if you like.
Ingredients
1 1 pound 12 ounces
Method
- Peel the daikon and cut a rectangle 2 X 2 X 4 inches long from it. Cut it the long way into wafer-thin slices, each measuring 2 X 4 inches; you need 16 of these slices. In turn, lay each one down with a long side facing you; top with a piece of tuna, a few sprouts, and a piece of pickled ginger. Roll up tightly and set aside.
- To make the dipping sauce, combine
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