Bitter Melon, Tuna, and Mayonnaise Salad

Steps

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1. 1
   Trim the ends of the bitter melon and cut it lengthwise in half. Using a spoon, scoop out the seeds and the white pith.
   ▶ ≈1:46
2. 2
   Slice the bitter melon into thin pieces, approximately 5mm wide.
   ▶ ≈2:06
3. 3
   Place the bitter melon slices in a bowl and add 1 teaspoon of sugar and 1/2 teaspoon of salt. Massage vigorously to release moisture and reduce bitterness. Let sit for about 10 minutes.
   ▶ ≈2:27
4. 4
   While waiting, drain the liquid (or oil if oil-packed) from the canned tuna.
   ▶ ≈3:03
5. 5
   Bring a pot or pan of water to a boil. After the 10 minutes, add all the bitter melon slices to the boiling water and blanch for approximately 1 minute to further reduce bitterness and brighten the color.
   ▶ ≈3:17
6. 6
   Drain the hot water and immediately transfer the bitter melon to an ice bath, cooling for about 2 to 3 minutes. This maintains the bright color and crisp texture.
   ▶ ≈3:58
7. 7
   Drain the cooled bitter melon in a colander, wipe dry thoroughly with paper towels or squeeze out excess moisture, then transfer to a clean bowl.
   ▶ ≈4:24
8. 8
   Add the drained tuna, bonito flakes, ground sesame seeds, mayonnaise, soy sauce, vinegar, and 1/4 teaspoon of sugar to the bitter melon. Mix well until all ingredients are evenly combined.
   ▶ ≈4:54
9. 9
   Plate and serve. This salad can be refrigerated for 1 to 2 days.
   ▶ ≈5:23