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

1. 1

   Cut the eggplant into 1-2 cm dice and soak in a bowl of water to get rid of the bitterness.

2. 2

   Slice the onion thinly and put into another bowl of water.

3. 3

   Drain the oil from the canned tuna.

4. 4

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

5. 5

   Let the eggplant cool down a bit, then transfer to a serving plate and top with the drained onion slices and tuna.

6. 6

   Add ponzu sauce just before eating.

7. 7

   If you chill the dish, pour the ponzu sauce just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.