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

Name: This is in Heavy Rotation in the Summer! Eggplant, Onion and Tuna Salad with Ponzu Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 large Eggplant (slim Japanese type); 1/2 Onion; 1/2 to 1 can Canned tuna in oil; 1 Sesame oil; 1 Ponzu (with yuzu or whatever type you like!)

cookpad.japan @cookpad_jp

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. For 2 servings. Recipe by Marrietty

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

2 servings

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

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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.