1. Drain the two cans of tuna of oil or water and empty meat into a frying pan. If the tuna was in water, you might want to add a little bit of olive/sesame/peanut oil (whichever you prefer). Start cooking. 2. In a separate bowl, mix the soy sauce, sugar, and mayonnaise. Mayonnaise will probably be chunky and that's okay - it will melt with the heat. 3. When the tuna gets drier, add the sauce and stir to make sure all the tuna gets a good coating. Cook until all the fluid is gone. 4. (A word on mayonnaise - if you use American mayonnaise, this recipe has a different flavor than if you had used Japanese mayonnaise. Japanese mayonnaise is made from rice vinegar (instead of white distilled vinegar) and is less fatty. Because I don't have easy access to Japanese mayonnaise, I add a dash of rice vinegar in with the sauce and that helps.). 5. (This recipe takes me approximately 15 minutes, but if serving over rice, you probably want to start the rice first. Rice always takes me the longest.). ---------------------------------------------------------------------------
Nutrition
Ingredients
