Name: Bitter Melon and Tuna Salad
Cuisine: 和食
Ingredients: 1/4 bitter melon; 1/3 tsp salt; 1/4 onion; 1/4 yellow bell pepper; 1 tomato; 1 small can canned tuna (in oil); 1 tbsp soy sauce; 1 tbsp vinegar; 1 tbsp olive oil; 1/2 tsp sugar; Coarsely ground black pepper, to taste

About "Bitter Melon and Tuna Salad"

This crunchy salad features paper-thin sliced bitter melon salted to reduce bitterness, combined with tuna, onion, yellow bell pepper, and tomato. Using the canned tuna with its oil locks in savory umami, all brought together with a dressing of soy sauce, vinegar, olive oil, and sugar. While it's a simple "slice and mix" recipe, it is beautifully colorful and highly nutritious. It pairs perfectly as a side dish for rice, a topping for somen noodles, or a refreshing appetizer with drinks.

Introduction to Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】 →

Video Timestamps

Tips for Making "Bitter Melon and Tuna Salad"

Prep
- When removing the seeds and pith of the bitter melon, scraping off the white pith thoroughly with a spoon helps reduce bitterness.
Prep
- Slicing the bitter melon as paper-thin as possible mellows the bitterness and helps it absorb the seasonings better.
Prep
- Let the salted bitter melon sit for 5 to 10 minutes, then wrap it gently in paper towels and squeeze out the moisture firmly without crushing the fibers.
Prep
- Slice the onion paper-thin. Soak in water if you want to reduce its sharpness.
Prep
- Slice the tomato into 5 mm half-moons. This thickness is best, as cutting it too small will cause it to break down and become hard to eat.
Seasoning
- Add the canned tuna with its oil without draining. The oil is packed with umami and is the secret to the delicious flavor.
Seasoning
- The secret ingredient is 1/2 tsp of sugar. It is crucial for rounding out the acidity of the vinegar and the bitterness of the bitter melon, bringing everything together.
Tossing
- Since tomatoes crush easily, mix the other ingredients and seasonings first, then add the tomatoes at the end and toss gently.
Plating
- Plating in a glass dish is recommended. Drizzle the remaining juices from the bowl over the top as dressing and sprinkle with black pepper.

Ingredients for "Bitter Melon and Tuna Salad"

11 items

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1/4bitter melon
1/3tsp salt
1/4onion
1/4yellow bell pepper
1tomato
1small can canned tuna (in oil)
1tbsp soy sauce
1tbsp vinegar
1tbsp olive oil
1/2tsp sugar
Coarselyground black pepper, to taste

How to Make "Bitter Melon and Tuna Salad"

1
Cut the bitter melon in half lengthwise and thoroughly scrape out the seeds and white pith with a spoon.
2
Slice the bitter melon as thinly as possible (paper-thin).
3
Place the bitter melon in a bowl, add 1/3 tsp of salt, gently massage, and let it sit for 5 to 10 minutes.
4
Slice the onion paper-thin (soak in water if you want to reduce the sharpness).
5
Remove the stem and seeds from the yellow bell pepper, then slice it paper-thin.
6
Remove the stem of the tomato, cut it in half lengthwise, and then slice into 5 mm (approx. 1/4 inch) half-moons.
7
Wrap the salted bitter melon in paper towels and gently but firmly squeeze out the moisture without crushing the fibers.
8
In a bowl, combine the squeezed bitter melon, onion, and bell pepper, then add the canned tuna along with its oil.
9
Add 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp olive oil, and 1/2 tsp sugar, then mix well with all ingredients except the tomato.
10
Finally, add the tomato and toss gently so it doesn't lose its shape.
11
Plate in a glass dish, drizzle the remaining juices from the bowl over the top as dressing, sprinkle with black pepper to taste, and serve.

Detailed Commentary on "Bitter Melon and Tuna Salad"

* Content organized by topics from the video.

The Appeal of Bitter Melon Salad for Summer

Hi, I'm culinary researcher Koh Kentetsu. In the hot season, eating bitter melon is definitely the best way to go. The 'Goya Chanpuru' (bitter melon stir-fry) recipe I shared previously has been very popular, and I'm so happy to see everyone coming back to watch it around this time of year. So today, I'd like to introduce a 'Bitter Melon and Tuna Salad' where bitter melon takes center stage. This salad is beautifully colorful and packed with nutrients. Best of all, it's incredibly easy to make—just slice and mix. It's the perfect dish to refreshingly get through the summer while enjoying the crunchy texture of bitter melon. It's packed with tips to make it delicious even for those who aren't big fans of bitter melon, so please give it a try at home!

Tips for Thin Slicing and Salting

We'll use 1/4 of a bitter melon for this salad. If you want to eat more, feel free to use 1/2 or even a whole one. First, remove the seeds and pith. If you dislike the bitterness, the key is to use a spoon to thoroughly scrape away the white pith. Now, for the crucial step: slicing the bitter melon 'paper-thin'. Slicing it as thinly as possible allows it to coat well with the seasonings, making the bitterness barely noticeable. Once sliced, place it in a bowl, add 1/3 tsp of salt, and gently massage it. Letting it sit like this for 5 to 10 minutes draws out excess moisture, mellows the bitterness, and helps the dressing cling to it beautifully later.

Preparing Colorful Veggies and Their Roles

For this salad, we'll pair the bitter melon with 1/4 onion, 1/4 yellow bell pepper, and 1 tomato. Each of these vegetables plays an important role in balancing the flavors and textures. Just like the bitter melon, slice the onion as thinly as possible. Thin slicing helps remove the sharpness and allows it to blend well with the other ingredients. If you're sensitive to the sharpness, you can soak it in water for a bit. Remove the stem and seeds from the yellow bell pepper and slice it paper-thin as well. The bell pepper not only adds vibrant color but also contributes a unique sweetness and aroma. For the tomato, remove the stem, cut it in half lengthwise, and slice it into 5 mm half-moons. If you cut the tomato too small, it will break down and become messy, so this thickness is absolutely perfect.

Squeezing Out Moisture Without Crushing

After salting and letting it sit, the bitter melon will release moisture and soften. At this point, wrap the bitter melon in a paper towel and squeeze out the water thoroughly. The trick here is to wrap it gently so you don't crush the fibers of the thinly sliced bitter melon, yet squeeze firmly enough to remove the excess water so it doesn't get soggy. As you squeeze, you'll see the green juice seep into the paper towel. Removing this moisture prevents the salad from becoming watery and ensures a wonderfully crisp, crunchy texture. This simple step elevates the final taste significantly, so please do it carefully.

Seasoning and the Order of Tossing

Once you put the squeezed bitter melon, sliced onion, and bell pepper into a bowl, add one small can of tuna (in oil) along with its oil. The oil contains a lot of umami, so using it without draining is the secret to making this dish delicious. For seasoning, add 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp olive oil, and a secret ingredient: 1/2 tsp sugar. This tiny amount of sugar is crucial—it rounds out the acidity of the vinegar and the bitterness of the bitter melon, bringing the whole dish together beautifully. Since tomatoes crush easily, mix all the other ingredients and seasonings first. Once well combined, add the tomatoes at the very end and toss gently so they keep their shape.

Plating and Tasting Impressions

I highly recommend plating the finished salad in a cool glass dish. To finish, sprinkle with black pepper to taste and drizzle the flavorful juices left in the bowl over the top as a dressing. With your first bite, the crunchy textures of the paper-thin bitter melon, onion, and bell pepper mingle beautifully, creating a wonderful harmony. Slicing them so thinly allows all the ingredients to meld together in your mouth. The bitterness of the bitter melon turns into a pleasant accent when combined with the savory tuna, sweet bell pepper, and tart tomato, making it incredibly easy to eat. It's perfect as a side dish for rice, a topping for somen noodles, or an appetizer with drinks. Please give it a try!

About Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

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