Slice the daikon into 5-mm wide narrow strips. Rub in 1 teaspoon salt and once the daikon has wilted, squeeze out any liquid.
Julienne the kumquats and mix them with the combined vinegar and sugar. Cover the bowl in cling film and heat it in the microwave for 30 seconds (at 600 W).
Once the kumquats have cool to the touch, discard the vinegar, then add the mayonnaise and mix.
Mix in the daikon and tuna and it's ready!
Story Behind this Recipe
I wanted to make something delicious from kumquats, so I made them into a salad.
Microwaving the kumquats in the sugar and vinegar gives them an even more pronounced sweet-sour flavour and softer skins, making them easier to chew. Because tuna is quite salty, I didn't use a lot of mayonnaise, but you can add more to taste.