An adaptation of a traditional Japanese dish, Namasu Maguro (nah-mah-soo mah-goor-oh) should ideally be made with daikon, a Japanese white radish, but turnip may be substituted. Serve Namasu Maguro as an hors d’oeuvre or as part of a formal
1 large white turnip, peeled and cut into julienne strips
1 large carrot, scraped and cut into julienne strips
1 small red pepper, white pith removed, seeded and cut into julienne strips
4 fl. oz. sake
7 oz. canned tuna fish, drained and finely flaked
1 tablespoon sugar
4 fl. oz. white wine vinegar
Place the turnip, carrot and red pepper in a large bowl. Pour over the sake and toss well to mix. Set aside to marinate at room temperature for 1 hour, basting the vegetables from time to time.
Drain the vegetables and place them in a medium-sized salad bowl. Discard the marinating liquid. Stir in the tuna fish, then the sugar and vinegar. With two large spoons, toss the mixture to coat thoroughly. Serve at once.