Cabbage and Tuna Rice Bowl
Cabbage shrinks and turns sweeter as it cooks. Add canned tuna near the end and fold gently to keep some flakes intact.
Ingredients & seasoning
Main ingredients
- Cooked rice400g
- Cabbage300g
- Canned tuna, drained150g, drained
- Onion100g
Seasoning
- Soy sauce1 tbsp
- Cooking oil1 tbsp
To finish
- Sesame oil1 tsp
- Black pepper1/8 tsp
Method
- 01
Cut cabbage into 2cm strips and thinly slice onion. Drain the canned tuna.
- 02
Heat oil on medium. Stir-fry onion and cabbage for 5 minutes until tender.
- 03
Add tuna and soy sauce. Fold gently and stir-fry for 2 minutes.
- 04
Turn off heat; stir in sesame oil and pepper. Spoon the cabbage and tuna over warm rice.