Tuna Sashimi and Radish Salad
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 2
Ingredients:
8 ounces (1/2 pound) sashimi grade tuna, sliced into
½inch chunks (see here for a photo on how to cut it)
3 radishes, cut into ½ inch chunks
½ cup cilantro, destemmed and chopped
1 scallion, chopped on the diagonal, including green
and white parts
1 jalapeno, deseeded and cut into slices
2 tablespoons soy sauce
zest of 1 lemon
juice of ½ lemon
½ teaspoon toasted sesame oil
Instructions:
1. In a small bowl, whisk together the lemon zest, soy sauce, lemon juice and
sesame oil. Taste and add salt and pepper for seasoning.
2. Add radishes, cilantro, scallion and jalapeno to the dressing and toss to
combine.
3. Serve immediately with tuna chunks.