Cut the eggplant into 1-2 cm dice and soak in a bowl of water to get rid of the bitterness. Slice the onion thinly and put into another bowl of water. Drain the oil from the canned tuna.
Heat sesame oil in a pan, and stir fry the well drained eggplant until it has cooked through.
Let the eggplant cool down a bit, then transfer to a serving plate and top with the drained onion slices and tuna. Add ponzu sauce just before eating. If you chill the dish, pour the ponzu sauce just before serving.
Story Behind this Recipe
My mother used to make this refreshing salad a lot during the summer. I couldn't stop eating it! When I was a child, I became able to eat eggplant and raw onions because of this dish.
I recommend using lots of eggplants! They shrink in volume during cooking, so and amount that seems like too much should be just right! Chill the dish well in the refrigerator before eating during the summer.