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

• 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!)

1. Cut the eggplant into 1-2 cm dice and soak in a bowl of water to get rid of the bitterness.
2. Slice the onion thinly and put into another bowl of water.
3. Drain the oil from the canned tuna.
4. Heat sesame oil in a pan, and stir fry the well drained eggplant until it has cooked through.
5. Let the eggplant cool down a bit, then transfer to a serving plate and top with the drained onion slices and tuna.
6. Add ponzu sauce just before eating.
7. If you chill the dish, pour the ponzu sauce just before serving.

slim japanese type, onion, sesame oil, ponzu

Taken from cookpad.com/us/recipes/171817-this-is-in-heavy-rotation-in-the-summer-eggplant-onion-and-tuna-salad-with-ponzu-sauce (may not work)