Ginger: Different types of antioxidants have been discovered in ginger, and some of them are believed to be heat resistant, which could explain the increase in antioxidant activity found in cooked ginger. It also contains manganese, which, among other things, plays a role in preventing free radical damage.
Daikon: It is a type of radish with a very mild flavour, of which the Japanese are particularly fond. It contains anthocyanins, active compounds with strong antioxidant capabilities. It is part of the cruciferous vegetable family, which are the only plant foods that contain significant quantities of glucosinolates, phytochemical compounds activated by chewing. According to recent studies, regular consumption of vegetables from this family could reduce the risk of colorectal cancer by 30%.
Tuna tataki on daikon
Author: Christophe Alary, chef instructor at the École hôtelière de la Capitale, Québec City
From the book Cooking with Foods that Fight Cancer by Denis Gingras and Richard Béliveau
- 250 g (1/2 lb) high-quality bluefin tuna loins for sushi
- 1 ½ cups (225 g) daikon, grated or finely julienned
- 2 tbsp. freshly squeezed orange juice
- 6 tbsp. olive oil
- 2 tbsp. fresh coriander, minced
- Salt and freshly ground pepper
- ¼ cup (60 ml) soy sauce
- ¼ cup (50 g) honey
- 2 tsp. ground ginger
- ¼ cup (30 g) sesame seeds
- 1 tsp. sesame oil
In a large bowl, mix the daikon with the orange juice, 2 tbsp. olive oil and coriander. Add salt and pepper to taste.
Cover and store in the refrigerator.
In a small saucepan, simmer soy sauce, honey and ginger at high heat until mixture thickens and resembles caramel.
Coat the tuna with sesame seeds.
Heat 4 tbsp. olive oil over high heat in a non-stick pan.
Cook the tuna for 1 minute on each side.
Cut the tuna into thin slices and arrange on a plate.
Drizzle with the soy caramel, add the daikon and 3 or 4 drops of sesame oil.