Tamagawa Salad

Ingredients

1 large, ripe tomato
6 okura
1 can (70g) tuna packed in water
4 shiso leaves
(A) 3 osaji hontsuyu (or mentsuyu) 4X strength
(A) 1.5 osaji olive oil
(A) 1 osaji lemon juice

Steps

1. Cut the tops off of the okura. Wash them and put on a microwavable plate. Cover with saran wrap and microwave for 30 seconds. Take out of the microwave, turn them over, cover with plastic wrap again and microwave for another 30 seconds. Then put the okura, still on a plate, in the freezer to cool down. Be sure not to actually freeze them!
2. Prepare (A)
3. Chop the tomato and add to a big bowl.
4. Break the tuna into small pieces and add to the bowl.
5. Chop the shiso leaves into thin pieces.
6. When the okura is cool enough, slice into thin pieces and add to the bowl.
7. Add (A) to the bowl and stir the ingredients thoroughly.
8. Serve topped with the chopped shiso leaves.

Reference

Nadia