Tuna Tartare on Daikon Radish

° Serves 6 as a first course

Use very fresh sashimi-grade tuna (or salmon or black sea bass) for this recipe. The spiciness of the daikon radish complements the raw tuna. If you like, you could also make tiny sandwiches by placing spoonfuls of the tartare between slices of radish, or serve it on a bed of shredded daikon.

• 1 pound very fresh tuna steak (preferably belly), any skin and tough sinews removed
• ½ cup chopped red onion
• 3 tablespoons minced scallions (about 2)
• ½ teaspoon chopped garlic (1 clove)
• 3 tablespoons virgin olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons red wine vinegar
• 1 teaspoon chirashi sauce
• 1 teaspoon chopped tarragon
• 1 small white or red daikon radish (about 8 ounces and 1½ inches in diameter)
• White toast or black bread, for serving (optional)

Coarsely chop the tuna by hand—it should not be chopped too fine.

If the chopped red onion has a strong odor, rinse it in a sieve under cool water (this removes the sulfuric acid compound that tends to sting your eyes). Drain well and pat dry.

Combine the tuna, onion, scallions, garlic, olive oil, salt, pepper, vinegar, chirashi, and tarragon in a small bowl and mix well.

Peel the daikon and slice it into thin rounds. Place about 1 tablespoon of the tuna mixture on each radish slice. Arrange them on a platter and serve with toast or black bread, if desired.

Note: For another way to serve the dish, cut the daikon into julienne strips instead of rounds. Mound some tartare in the center of each individual plate, sprinkle with a little olive oil, and garnish with the radish strips. Serve with toast or black bread, if you like.