Water-packed Tuna

The soy sauce adds tang.

3 cups Daikon drained (this is a mild-flavored East Asian white radish.)
1/2 cup Onion; thinly sliced
10 Okra
1 can Tuna drained ( Keep 1 tbs of juice from tuna)

1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 tablespoon juice from tuna* mix well

1. Cut the Daikon into 1 ” then rub in 1/2 tbs of salt and drain. Thinly slice the onion and soak in water for 10 minutes then drain. Soak the Okra water for 10 minute and drain then rub in tbs of salt. Then chop the okra.
2. Drain the tuna juice from the can of tuna and keep 1 tbs for the tuna dressing in a separate container. 3. Place the well-drained tuna flakes into a bowl and add the daikon, onion and okra; mix well.
4. Pour in dressing to the tuna mixture and mix. Toss and put into a serving platter and serve.

Dressing Instructions
1. Mix the 1 tablespoon of tuna juice, the 1 and tablespoon of soy sauce and the 1 and 1/1 tablespoon of rice vinegar.

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