Aubergine and tuna ponzu (茄子のツナぽん酢)

/ Haruka Sugiyama

Description: Can be served as an appetiser or side dish. Can be served chilled and this can be served as a Japanese izakaya-style dish (similar to Spanish tapas).
Serves: 2
Cooking time: 20 minutes

Ingredients

  • Aubergine – 1 piece or 200g, chopped into small pieces
  • Tuna (tinned) – 1 small tin or 60g
  • Ponzu – 1 tablespoon
  • Sesame oil – 1 teaspoon
  • Chive – 1 teaspoon
  • Ginger – pureed, 1 teaspoon
  • Bonito flake – 1 teaspoon

Method

1. In a pot, add the sesame oil, ponzu, ginger, 80mL of water and the aubergine then simmer on medium heat with a lid. 
2. Keep adding some water until the aubergine gets softer and absorbs the taste of the sauce.
3. Sprinkle the chives and bonito flakes.

Nutritional Values Per Serving

KcalProteinFatCarbsFibreSugarsSaltSaturated FatVitamin
B3		Vitamin
B12		Vitamin
E
104.59.6g4.9g6.6g3.0g3.0g0.8g0.7g4.2mg0.7μg1.0mg
5.2%19.1%7.0%2.5%10.1%10.1%12.8%3.7%32.1%44.0%34.2%
*These values are approximate and based on the value from ingredients prepared before cooking (Reference USDA). Percent daily values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs. Phosphorus, Folate and Vitamin B6 are over 10%, Vitamin C and Vitamin E are over 20% of an adult’s daily reference intake. However, some vitamins may be lost while cooking.

Nutritional Tips

“Ponzu (ポン酢)” is a citrus-based, sour taste sauce and it is one of the common sauces in Japanese cuisine.  The base is soy sauce and some citrus fruits such as lemon, Japanese citrus (yuzu) and sudachi (similar to lime). 酢 (su) means vinegar in Japanese.

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