Tuna mayo rice bowl
Flaked tuna with mayonnaise, scrambled eggs and soy-braised onions sit on a bowl of rice.
- Prep
- 10 min
- Cook
- 10 min
Scale the recipe
Ingredients
- cooked rice Weight after construction
- 360 g
- canned tuna After draining the oil or water
- 140 g
- egg
- 2 pieces
- onion
- 100 g
- cooking oil
- 1/2 T
Seasonings
- mayonnaise
- 2 T
- Brewed soy sauce
- 1 T
- sugar
- 1/2 T
- water
- 2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Braise the onion
Slice the onion 100 g thinly and simmer it with soy sauce 1 T, sugar 1/2 T and water 2 T over medium heat for 4 to 5 minutes. Remove the onion when it is translucent and a little sauce remains.
-
Beat the eggs
Crack the eggs 2 pieces into a bowl and beat until the whites and yolks are evenly mixed.
-
Scramble the eggs
Add oil 1/2 T to a skillet and pour in the beaten eggs. Stir over low heat until the eggs are set and no liquid remains.
-
Mix the tuna and mayonnaise
Flake the drained tuna 140 g in a bowl and toss it with the mayonnaise 2 T.
-
Add the toppings to the rice
Divide the cooked rice 360 g among bowls and top with braised onion, eggs and tuna.
-
Spoon over the onion sauce
Spoon a little of the reserved onion sauce over each bowl, to taste.
