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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare Zucchini
Wash and slice the zucchini into thin rounds or half-moons, about 1/4 inch thick.
- 2
- 3
Prepare Pickled Tomatoes
If using whole pickled tomatoes, chop them into smaller pieces for easier mixing.
- 4
Toast Benne Seeds
In a dry skillet over medium heat, toast the benne seeds until they are golden and fragrant, about 2-3 minutes. Stir frequently to avoid burning.
- 5
Chop Shiso Leaves
Wash the shiso leaves and pat them dry. Stack the leaves, roll them up, and chop finely.
Assembly
- 6
Combine Ingredients
In a large bowl, combine the sliced zucchini, flaked tuna, chopped pickled tomatoes, toasted benne seeds, and chopped shiso leaves.
- 7
Mix Well
Gently toss all ingredients together until evenly mixed. Be careful not to mash the tuna.
- 8
Season to Taste
Taste the mixture and add salt or pepper if desired, adjusting according to your preference.
- 9
Serve
Transfer the mixture to a serving dish. Serve chilled or at room temperature as a light meal or appetizer.