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

Delicious, fresh and tasty.

This is in Heavy Rotation in the Summer! Eggplant, Onion and Tuna Salad with Ponzu Sauce. Tuna salad is a versatile and tasty main dish that makes an excellent sandwich filling, a protein-packed topping for crackers, or can be mounded on Dill pickle relish adds lots of tangy flavor along with zippy red onion and chopped fresh dill. Customize this tasty recipe for tuna salad with egg with your own. After his death this Valentine was buried in the Roman road Via Flaminia.

This is in Heavy Rotation in the Summer! Eggplant, Onion and Tuna Salad with Ponzu Sauce It is almost like the Tuna Tataki dish at the world-famous chef Nobu's restaurant. This is one of the very popular and tasty dishes often served at Japanese restaurants. This is my take on a salad featured in Bon Appetit. You can have This is in Heavy Rotation in the Summer! Eggplant, Onion and Tuna Salad with Ponzu Sauce using 5 ingredients and 3 steps. Here is how you achieve that.

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

  1. It's 1 large of Eggplant (slim Japanese type).
  2. You need 1/2 of Onion.
  3. You need 1/2 of to 1 can Canned tuna in oil.
  4. Prepare 1 of Sesame oil.
  5. Prepare 1 of Ponzu (with yuzu or whatever type you like!).

While I use a combination of fat-free mayonnaise and sour cream to make this consistent with the Mix in celery, onion, and chopped parsley. Season salad with salt and pepper. Remove the corn kernels by slicing down the cobs to cut the kernels from the cobs. Open this form in Google Translate.

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

  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..

Leave to rest while you toss the coriander with the noodles. Serve with the tuna and ponzu dressing drizzled over. Chickpea Tuna Salad - This classic vegan 'tuna' salad is the BEST and so easy to make! It's a fan-favorite that's loved by all types of eaters! Meal prep: For meal prep, make the salad as directed and store in the refrigerator.