Julienne the daikon radish and cucumber, and rub with salt. Leave for a while so the moisture comes out, then squeeze.
Remove the excess salt from the wakame and soak in water to soften. Squeeze it out, then slice into 2 cm pieces. Drain the canned tuna.
Combine the ingredients from Steps 1 and 2, and mix in the ponzu to finish.
Story Behind this Recipe
I came up with this because I wanted to eat a healthy salad containing daikon radish.
Mind you don't add too much salt to the daikon radish and cucumber. Adjust the taste with the ponzu. It's nice with a touch of sesame oil added too I used canned tuna in brine this time, but tuna in oil is also fine.