Tomato-Ginger-Hazelnut Salad

2 cups diced tomato
1/3 cup green onion
1/3 cup minced Walla Walla Sweet onion (or other sweet onion)
1/4 cup chopped, roasted and skinned hazelnuts
2 tablespoons peeled and minced, fresh ginger root
2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons black sesame seeds
1 1/2 tablespoons toasted white sesame seeds
1 1/2 teaspoons coarsely ground black pepper
1 teaspoon salt

Combine the tomatoes, green onion, sweet onion, hazelnuts, fresh ginger, mirin, sesame seeds, black pepper and salt. This can be prepared up to 6 hours ahead (but don't add hazelnuts until just before serving); cover and refrigerate.

Makes 6 to 8 servings, enough for 2 to 3 pounds of albacore.


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