Recipe
No-Cook Eggplant Tuna Mayo Salad | Easy Recipe to Prevent Watery Eggplant
Ingredients
- 2–3eggplants (approx. 250g)
- 1can of tuna (in water)
- 3shiso leaves
- 1/2tbsp toasted white sesame seeds
- 2/3tsp salt (for saltwater)
- 100mlwater (for saltwater)
- 2tbsp mayonnaise
- 1/2tsp sugar
- Apinch of pepper
About "Eggplant Tuna Mayo Salad"
This salad features 2 to 3 eggplants cured in saltwater to give them a crisp, firm texture without any cooking or wateriness. Tossed in a savory dressing of canned tuna, mayonnaise, sugar, and pepper, it is finished with shiso leaves and toasted white sesame seeds for extra flavor. Since it requires absolutely no heat—just slicing and tossing—it is the perfect side dish for hot summer days. Enjoy it as a side dish, a beer snack, a topping for somen noodles, or even as a sandwich filling!
Introduction to きじまごはん 【料理家きじまりゅうた公式チャンネル】 →
Video Timestamps
Tips for Making "Eggplant Tuna Mayo Salad"
-
Prep
- Instead of rubbing salt directly onto the eggplant, soak it in a plastic bag with saltwater (2/3 tsp salt + 100ml water) to draw out excess moisture while preventing discoloration.
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Prep
- Squeeze the air out of the bag, seal it, let it sit for 10 minutes, and then massage it through the bag to easily release more moisture.
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Prep
- After draining the saltwater, squeeze the eggplant gently in small batches rather than all at once to remove moisture without crushing them.
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Prep
- Rinse the sliced shiso briefly in water and drain well to remove bitterness, keep the flavor clean, and prevent discoloration.
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Seasoning
- Adding 1/2 tsp of sugar to the mayo-based dressing mellows the acidity and helps the dressing coat the ingredients beautifully.
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Ingredients
- You can use tuna in either oil or water, but make sure to drain the liquid thoroughly to prevent the salad from becoming watery.
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Garnish
- Reserve a small amount of shiso and sesame seeds to garnish on top after plating for an enhanced presentation and aroma.
Ingredients for "Eggplant Tuna Mayo Salad"
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How to Make "Eggplant Tuna Mayo Salad"
- 1
Cut off the stems of the eggplants, slice them in half lengthwise, and then slice diagonally into 5mm thin slices (half-moon slices are fine for thicker eggplants).
- 2
Place the sliced eggplants in a plastic bag, add 2/3 tsp of salt, and shake the bag well to coat the eggplants evenly.
- 3
Once the salt is distributed, add 100ml of water to the bag, squeeze out the air, seal the bag, and let it sit for about 10 minutes.
- 4
Cut 3 shiso leaves in half, stack them, roll them up tightly from the edge, and slice into 5mm thin strips. Briefly rinse in water, then drain well.
- 5
Thoroughly drain the canned tuna and place it in a bowl. Add 2 tbsp of mayonnaise, 1/2 tsp of sugar, and a pinch of pepper. Mix well, flaking the tuna to combine everything smoothly.
- 6
After 10 minutes, massage the eggplants through the bag once more to squeeze out more moisture, then drain the saltwater from the bag.
- 7
Remove the eggplants from the bag and gently squeeze out the excess moisture in small batches (avoid squeezing too hard all at once to keep them from losing their shape).
- 8
Add the squeezed eggplants to the bowl with the tuna mayo mixture and toss well to combine.
- 9
Add the shiso leaves and sesame seeds to the bowl, reserving a small amount of each for garnish, and toss gently.
- 10
Plate the salad, garnish with the reserved shiso and sesame seeds on top, and serve.
Detailed Commentary on "Eggplant Tuna Mayo Salad"
* Content organized by topics from the video.
How to Cut Eggplant & Avoid a Spongy Texture
First, let's prep the star ingredient: the eggplants. Prepare 2 to 3 eggplants (about 250g), cut off the stems, slice them in half lengthwise, and then slice diagonally into 5mm thin slices. If you have thick eggplants, half-moon slices work perfectly too. According to Kijima-san, using raw eggplant directly in a salad results in a spongy, unpleasant texture. That's where our special tip comes in! By soaking the eggplant in saltwater to draw out moisture, we can dramatically improve its texture. While you can usually just toss other vegetables with salt to draw out water, doing so with eggplant makes it hard to extract moisture and causes discoloration. That's why we use this special saltwater soaking method for prep.
Steps for Soaking Eggplant in a Bag
Place the sliced eggplant in a plastic bag, add 2/3 tsp of salt, and shake the bag to coat them evenly. Once the salt is well distributed, add 100ml of water. Squeeze the air out of the bag, seal it, and let it sit for about 10 minutes. Kijima-san explains that while watery vegetables like cucumbers only need a direct salt rub to release moisture, eggplants discolor very easily, making this saltwater soaking method the best approach. This 'saltwater massage' extracts excess moisture while beautifully preserving the eggplant's vibrant color.
Slicing Shiso & Removing Bitterness
Next, prepare 3 shiso leaves to add a refreshing aroma to the salad. Cut them in half, stack them, roll them up tightly, and slice into 5mm thin strips. The key here is to briefly rinse the sliced shiso in water and drain it thoroughly. This extra step removes any harsh bitterness, resulting in a clean flavor while preventing discoloration. Kijima-san notes, 'If you don't have shiso at home, you can skip it, but it elevates the flavor tremendously.' He highly recommends this quick rinsing technique if you have the time.
Tuna Mayo Dressing & the Secret Ingredient
Now, let's make the dressing. We are using 1 can of tuna in water. Tuna in oil works great too, but make sure to drain the liquid thoroughly before transferring it to a bowl to prevent the salad from becoming watery. Add 2 tbsp of mayonnaise (roughly the size of two large coins), 1/2 tsp of sugar, and a pinch of pepper. Kijima-san's secret touch when making mayo-based salads is adding 'just a tiny bit of sugar.' This mellows the acidity of the mayonnaise, helping the dressing coat the ingredients beautifully and creating a comforting, delicious flavor. Mix the seasonings well, flaking the tuna to combine everything smoothly.
Squeezing Eggplant Gently & Tossing
After soaking in saltwater for 10 minutes, massage the eggplants through the bag once more to squeeze out any remaining moisture. The fact that the eggplant slices don't break even when massaged firmly is proof that they have become pliable. Drain the saltwater from the bag, then gently squeeze the eggplants by hand. The trick is to squeeze them gently in small batches rather than all at once with force. This removes the water while keeping the eggplant slices intact. For mayo-based salads, removing excess moisture is crucial because any leftover water will dilute the flavor as it sits. Add the squeezed eggplant to the bowl and toss thoroughly with the tuna mayo.
Finishing Touches & Taste Test
To finish, add the drained shiso and 1/2 tbsp of toasted white sesame seeds to the bowl, reserving a small amount of each for garnish, and toss gently. Mound the salad onto a plate and top with the reserved shiso and sesame seeds. Tasting his creation with a beer in hand, Kijima-san exclaimed, 'This is delicious!' The eggplant has a wonderful, crisp texture similar to pickles, with absolutely no sponginess. The combination of savory tuna, rich mayonnaise, and refreshing shiso makes this a substantial side dish or appetizer without using any heat. It is perfect with rice, as a sandwich filling, or served over somen noodles with tsuyu sauce for a refreshing 'eggplant salad somen' twist!
About きじまごはん 【料理家きじまりゅうた公式チャンネル】
きじまごはん 【料理家きじまりゅうた公式チャンネル】
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