…or other greens…

8 c daikon leaves
2 T sesame oil, or other oil–don’t use the dark sesame oil
2 cans tuna, drained
4 T miso
2 T sake, dry vermouth. or sherry
2 T mirin, or another 2 T of the above with a t of sugar

1. Bring a inch of water to boil in a pot. Add the leaves and cook for 2 to 3 minutes. Or put in a steamer basket. Drain well, squeeze out excess liquid, and coarsely chop.

2. Heat oil in a skillet. Add chopped leaves and stir to combine. Sauté for a couple of minutes. Add tuna and combine, breaking up the tuna into smaller pieces. Cook for a few more minutes.

3. Meanwhile, combine miso, sake, and mirin. Stir into skillet. Cook until the liquid is absorbed.