Anna'S Tuna Soboro (Quick And Easy!)

1. 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. 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. 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. 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. 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.).

* Per serving · 4 servings · Values may vary.

No additional tips available.