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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tuna	10	ounces	canned	408.0	0.0	66.1017	13.8833
soy sauce	3	tablespoons	low sodium	25.44	2.3664	3.9072	0.2736
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
mayonnaise	1	tablespoon		54.15	0.0	0.0555	6.0
oil	1	dash		-	-	-	-
rice vinegar	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.