1 pound — fresh tuna, skin and sinews removed
1/2 cup chopped red onion
3 tablespoons minced scallion (about 2 scallions)
1 teaspoons chopped garlic (2 to 3 cloves)
3 tablespoons virgin olive oil
1/2 teaspoon — freshly ground black pepper
I teaspoon salt
1/2 teaspoons Tabasco sauce
2 teaspoons red wine vinegar
1 teaspoons chopped tarragon
1 teaspoons Worcestershire sauce
1 red daikon radish (about 8 ounces) — 1 1/2 inches in diameter
White toast or black bread (optional)
1 recipe Jacques Pepin’s Cauliflower Salad

Chop the tuna by hand or in a food processor. If you are using a
processor, place l-inch pieces of tuna in the container and pulse for
about 10 seconds. Be careful you do not overprocessthe tuna should
not be chopped too fine.

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

In a bowl, combine the tuna, onion, scallion, garlic, olive oil,
pepper, salt, Tabasco, vinegar, tarragon, and Worcestershire sauce.
Mix well. Peel the daikon radish and slice it into thin rounds. Place
2 to 3 teaspoons of the tuna mixture on each radish slice. Arrange
them on a platter, and serve with toast or black bread.