This Japanese-influenced side dish is a great accompaniment to heavier dishes.
95g tuna in spring water
1 tsp soy sauce
2 tbsp Japanese mayonnaise
1 tsp rice vinegar
pinch of sugar
salt and black pepper, to season
3 Lebanese cucumbers, peeled at intervals and very finely sliced
6 radishes, very finely sliced on a mandoline
½ tsp toasted sesame seeds
¼ sheet nori, very finely sliced
1. Drain the tuna and transfer to a small bowl. Break up the tuna pieces with a fork and add the soy sauce, Japanese mayonnaise, rice vinegar and pinch of sugar. Season with a little salt and pepper. Mix through the sliced cucumber and radish, allowing them to be coated in the mayonnaise. Sprinkle with sesame seeds and scatter with a few strips of nori.
Adam's tip A splash of vinegar or squeeze of citrus can freshen so many dishes, providing acidity often lost in cooking. No wonder it goes with everything from pork roast to fish and chips and tom yum soup.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.