小松菜とツナのポン酢和えKomatsuna and Tuna with Ponzu Dressing

「小松菜とツナのポン酢和え」は、ゆでた小松菜にツナを合わせ、ポン酢でさっぱり仕上げた一品。
小松菜は鉄分やカルシウムが豊富で貧血予防や骨の健康に◎、ツナでたんぱく質とDHAも摂れます。

火を使う時間も短く、あと一品欲しい時に便利な副菜です。

Komatsuna and Tuna with Ponzu Dressing

This refreshing side dish combines boiled komatsuna (Japanese mustard spinach) with tuna, finished with a light ponzu sauce.
Komatsuna is rich in iron and calcium, which help prevent anemia and support bone health, while tuna provides protein and DHA,
making it both nutritious and well-balanced.

Quick to prepare with minimal cooking time, it’s a convenient dish when you need just one more side for your meal.

In Japan, ponzu (ポン酢) is a citrus-based soy sauce made with ingredients such as yuzu or sudachi. Its bright,
tangy flavor is often used to bring a refreshing taste to vegetables, fish, and hot pot dishes,
making it a beloved staple in Japanese home cooking.

【材料】

小松菜　半束
ツナ缶　1個

ポン酢　大さじ1.5

白ごま　少々

粗びき黒胡椒　適量

【作り方】

小松菜を2〜3cmに切り、塩少々を入れた熱湯で30秒〜1分茹でる
冷水に取り、水気をしっかり絞る

小松菜と軽く油を切ったツナをポン酢で和え、粗びき黒胡椒と白ごまをふる

Ingredients

½ bunch komatsuna (Japanese mustard spinach)

1 can tuna

1 ½ tbsp ponzu

A sprinkle of white sesame seeds

Freshly ground black pepper, to taste

Instructions

Cut the komatsuna into 2–3 cm (1 inch) pieces. Boil briefly in salted water (30 seconds–1 minute), then cool in cold water and squeeze out excess moisture.

Combine the komatsuna with lightly drained tuna and ponzu.

Sprinkle with black pepper and sesame seeds before serving.