Anna's Tuna Soboro (quick And Easy!)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 10 ounces canned tuna (2 cans)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons sugar
• 1 tablespoon mayonnaise
• 1 dash oil (optional)
• 1 dash rice vinegar (optional)

Recipe

• 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 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.).