Goya and Tuna Fish Salad
Crunchy Okinawan bitter-melon in a refreshing yuzu sauce with tuna fish and vegetables.
15 minutes
46kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Cut the goya in half, remove seeds and clean inside. Cut into 2 mm (3/4 in) thick pieces.
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Cut the bell pepper in half, then thinly slice. Drain the oil from the canned tuna.
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Mix (1) and (2) together and arrange on a plate. Season with ponzu sauce and enjoy.
Cooking Basics
Bitter melon - removing seeds and cotton
Cut the bitter melon in half lengthwise and then scrape out the seeds and cotton with a spoon.
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