When I buy canned tuna, I choose tuna in brine or spring water. Tuna in olive oil tastes lovely but I don’t want to let the oil go into the drainage. That’s why I came up to this recipe. Please choose good quality and sustainable canned tuna.


2 Servings


Daikon 10cm *about 150g
Continental Cucumber 1/2 *about 150g
Salt 1/2 teaspoon
Canned Tuna in Olive Oil / Oil 1 *about 100g
Soy Sauce 1 teaspoon
Rice Vinegar 1 teaspoon
Chilli Garlic Sauce 1 teaspoon
Sugar 1/2 teaspoon
Toasted Sesame Seeds 1 to 2 teaspoons

  1. Peel and slice Daikon into 2 to 3mm thin strips. I usually use a slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips. Slice Cucumber in the same way.
  2. Place Daikon and Cucumber in a bowl, sprinkle Salt and massage, rest for a while, then drain and squeeze to remove excess salty water.
  3. Add Tuna with oil and juice in the can, mix with all other ingredients. Serve immediately.