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This is in Heavy Rotation in the Summer! Eggplant, Onion and Tuna Salad with Ponzu Sauce

This is in Heavy Rotation in the Summer!  Eggplant, Onion and Tuna Salad with Ponzu Sauce

Eat well chilled. This is healthy and light tasting, so you can eat a lot of it. You can make one more dish for dinner quickly.

Ingredients: 2 servings

Eggplant (slim Japanese type)
1 large
Onion
about 1/2
Canned tuna in oil
1/2 to 1 can
Sesame oil
to taste
Ponzu (with yuzu or whatever type you like!)
to taste

Steps

1. 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.
2. Heat sesame oil in a pan, and stir fry the well drained eggplant until it has cooked through.
3. 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.