Goya and Tuna Fish Salad

Goya and Tuna Fish Salad

Crunchy Okinawan bitter-melon in a refreshing yuzu sauce with tuna fish and vegetables.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

1 (250-300 g / 9 oz)

1 (small can)

1/2 tsp

proper amount


  1. Cut the goya in half, remove seeds and clean inside. Cut into 2 mm (3/4 in) thick pieces.
  2. Cut the bell pepper in half, then thinly slice. Drain the oil from the canned tuna.
  3. 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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