Introducing "Eggplant and Tomato with Tuna," a recipe for endless summer vegetables! Refreshing with shiso leaves and ponzu (Japanese sauce made from ponzu citrus juice). The moderate acidity and mild richness of tuna will surely make you addicted to this dish.

Delicious with ponzu! Easy recipe for "Eggplant and Tomato with Tuna

Recipes for summer vegetables that can be easily prepared without using fire. Fresh eggplants and tomatoes are served with rich tuna and refreshingly tart ponzu vinegar.

Material ( For 2 persons )
make	two (long cylindrical things)
tomato	one (object)
tuna (usu. refers to canned tuna)	1 can
perilla	1 or 2 sheets
juice pressed from a bitter orange	3 tablespoons

Introducing "Eggplant and Tomato with Tuna," a recipe for endless summer vegetables! Shiso leaves and ponzu (Japanese sauce made from ponzu citrus juice) give it a refreshing taste. With just the right amount of acidity and the mild richness of tuna, it is sure to be addictive!

Eggplant and tomato with tuna

Ingredients

2 eggplants
1 tomato
1 can tuna
1 or 2 shiso leaves
3 tablespoons ponzu vinegar

Directions

Peel eggplant, cut off the stem and halve lengthwise. Cut into bite-sized pieces.

After exposing the eggplant to water, place it in a heatproof container, cover with plastic wrap, and microwave in a 600W microwave oven for about 3 minutes.

Cut the tomatoes in wedges into further halves and shiso leaves into julienne.

Put lightly oiled tuna, tomatoes, shiso leaves, and eggplant removed from heat in a bowl, add ponzu (Japanese sauce made from ponzu vinegar), and dress roughly.

Refrigerate until just before serving, place in a serving bowl, and voila!

How does Eggplant and Tomato with Tuna taste?

Yum! The freshness of the eggplant, the sweetness of the juicy tomatoes, and the mild richness of the tuna are combined with the acidity of the ponzu vinegar, resulting in an addictive taste. The refreshing aroma of the shiso leaves will soothe you. You can eat as much as you want!

It is also delicious with mayonnaise for seasoning or on pasta or somen noodles. You can also use only tomatoes or eggplants as vegetables. It is easy to eat and cool, and is recommended for hot summer days. Try making it with whatever vegetables you have in the fridge!