Okra with Tuna and Daikon

Oooh, I found these pretty Japanese cookie cutters at Nijiya the other day. I have been using them to cut daikon and carrots into the cutest shapes. The other day I made a okra, tuna and daikon salad. It was delicious and very healthy.

• 1 pound okra
• 1/2 can tuna
• daikon
• Pinch of toogarashi (red pepper flakes)
• Shoyu (soy sauce) to taste
• splash of mirin
• sugar

Wash then boil the okra in a saucepan of boiling water until almost tender but still firm. Drain and put in refrigerator to cool. When ready to eat, slice okra into 1/4-inch rings, put in small mixing bowl and then add tuna. Also add daikon that has been simmering for 5 minutes in a soy sauce/mirin/sugar sauce (make this sauce to taste. Usually I put in 1/3 cup soy sauce, a splash of mirin and a tbsp of sugar). Stir everything together and add shoyu to moisten and to taste and add a touch of toogarashi, depending on how spicy you like it.