Fresh Tuna Cauliflower Salad

1/2 head cauliflower, boiled until tender, chopped 1/2 small tomato, diced 1/2 small onion, diced 1/4 bunch cilantro, leaves only, chopped1 lemon, juiced, no pulpSalt and pepper to taste12-16 ounces thinly sliced fresh tuna (see note)Sauce4 ounces olive oil2 tablespoons soy sauce2 tablespoons parsley, chopped2 cloves garlic, choppedPinch fresh ground pepperIn a large bowl, combine cauliflower, tomato, onion, cilantro, lemon and salt and pepper. Divide among four plates and top with slices of tuna or salmon.For the sauce: In a small bowl, whisk together olive oil, soy sauce, parsley, garlic and pepper. Drizzle over salad to taste.Serves four.Chef's notes: If desired you can use fresh salmon or seared tuna. Leftover garlic olive oil sauce can be used to marinate fish or meat for grilling. Chef David Kim, Sushi Ai, Palatine