Namasu Maguro

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

Japanese meal.

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.