Tuna mayo rice bowl

tuna mayo rice bowl — Seal and refrigerate the remaining amount of Canned Tuna after opening.

15 min · 2 servings

Ingredients

cooked rice, 400 g Canned Tuna, 100 g eggs, 2 pieces Mayonnaise, 25 g soy sauce, 15 ml onion, 80 g Water, 40 ml cooking oil, 5 ml

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Julienne onion and drain oil from tuna.
Add water, soy sauce, and onion to a pan and simmer over medium-low heat for 4 minutes.
Heat cooking oil in another pan and stir the dissolved eggs until fully cooked.
Place onion, eggs, and tuna on top of rice and sprinkle Mayonnaise finely.

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