Creamy Tuna Mayo Rice Bowl
Creamy Tuna Mayo Rice Bowl
Easy and Delicious Tuna Mayo Rice Bowl Recipe
Let’s make a wonderfully creamy and savory Tuna Mayo Rice Bowl at home, perfect for the whole family to enjoy. It’s a nutritious one-bowl meal that both kids and adults will absolutely love.
Main Ingredients- 1 can Tuna (drained)
- 3 Fresh Eggs
- 1/2 Sweet Onion
- 3 Tbsp Mayonnaise
- 1/4 Aged Kimchi (well-fermented)
- 1 Spicy Green Chili Pepper (optional)
- 2 Tbsp Cooking Oil
- Pinch of Black Pepper
- 2 Pinches of Salt (for seasoning)
Cooking Instructions
Step 1
First, finely dice the onion, which will add wonderful flavor to your dish. To reduce the sharpness of the onion, you can soak it in cold water for a bit and then thoroughly drain it before dicing.
Step 2
If you enjoy a bit of spice, finely chop one green chili pepper. If you’re making this for children, you might want to omit the green chili or use only a very small amount.
Step 3
Rinse the aged kimchi under running water to remove any impurities, then finely chop it into bite-sized pieces. The kimchi’s tangy and mouthwatering flavor will add a delicious umami depth to your rice bowl.
Step 4
Open the canned tuna and pour it into a sieve to drain out the oil. Draining the oil thoroughly will prevent the rice bowl from becoming too greasy and help highlight the natural flavors of the ingredients.
Step 5
Crack the 3 eggs into a bowl, add a pinch of salt, and whisk them well. Heat 1 tablespoon of cooking oil in a pan over medium heat. Pour in the whisked eggs and stir with a chopstick or spatula to create scrambled eggs. Cook them until they are just set and still moist for the best texture.
Step 6
Add the remaining 1 tablespoon of cooking oil to another pan and heat over medium heat. Add the chopped aged kimchi and sauté until it becomes tender and the moisture has evaporated. Sautéing well will enhance its delicious flavor.
Step 7
Once the kimchi is nicely sautéed, add the drained tuna and diced onion to the pan. Stir-fry until the onion becomes translucent. Then, add 3 generous tablespoons of mayonnaise and mix everything thoroughly until well combined.
Step 8
Season the well-mixed tuna and mayo mixture with 2 pinches of salt, adjusting to your taste. Remember that aged kimchi can be quite salty, so taste and adjust the salt accordingly.
Step 9
Finally, sprinkle a little black pepper over the tuna mayo mixture. The subtle spiciness of the pepper will further enhance the rich, creamy flavor.
Step 10
Place a bowl of warm cooked rice into your serving dish. Arrange the fluffy scrambled eggs on top of the rice. The soft eggs will complement the rice beautifully.
Step 11
Add a generous portion of the sautéed aged kimchi over the rice. The kimchi’s crisp texture and tangy flavor will add another layer of deliciousness to the rice bowl.
Step 12
Now comes the star of the show – the creamy and savory tuna mayo mixture! Spoon a generous amount over the rice and kimchi, ensuring it covers them well.
Step 13
For an extra appealing presentation, you can use a piping bag or a zip-top bag with a corner snipped off to drizzle extra mayonnaise in a zigzag pattern over the top. Those white lines of mayo look so appetizing!
Step 14
Finally, garnish with chopped green chilies for a spicy kick, or sprinkle with seaweed flakes or sesame seeds to enjoy an even more varied taste, according to your preference. Enjoy your meal!
