Anna's Tuna Soboro (Quick and Easy!)
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 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)
directions
- 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.
- 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.
- 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.
- (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.).
- (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.).
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Reviews
-
I was looking for something to have with baked potato for a quick lunch. When i realized the only thing i had that wasn't frozen was i can of tuna, i went looking and found this recipe. It was simple and there wasn't any scary ingredients so i decided to try it. I did make a couple adjustments tho. We like spice in our food so i added a pinch of red pepper flakes and minced garlic to the tuna while it was cooking (by itself). Delicious!! My BF thought it was great too