2 Servings
1 Dash Salt
1 Cloves, minced Garlic
1 Tsp Ginger
1 Medium (4-1/8" long) Scallions
2 Tbsp Vegetable Oil
8 Medium (3/4" to 1" dia) Radishes
1 Dash Pepper
1 Medium Carrots
3 Tbsp Rice Wine Vinegar
1 Tbsp Sesame Oil
2 Can Tuna
2 Tbsp Fresh Cilantro
1 Cup shredded Lettuce
1 Pepper Peppers
Drain tuna.
Cut radishes into wedges.
Shred carrot.
Smash then mince garlic clove.
Mince ginger.
Seed and mince chile, can also sub some chili pepper flakes.
Chop onion and cilantro.
Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, dark sesame oil, and rice vinegar in a large bowl.
Gently toss to combine.
Add salt and pepper to taste.
Refrigerate until ready to serve.
When ready to serve, stir in the chopped cilantro and green onion.
Serve with lettuce, or mixed in with cold, cooked soba noodles.
