Hearty Vegetable Tuna Mayo Rice Bowl Recipe
Super Simple Vegetable Tuna Mayo Rice Bowl Made with Pantry Staples and Canned Tuna
Dinner time again, and the usual question of ‘What to cook?’ pops up! I spotted canned silkworm pupae and vegetable tuna, bought cheaply from the mart. Ah, vegetable tuna, I like you even more than silkworm pupae! Rice bowls are the best when you’re short on ingredients. So, today we’re making a Vegetable Tuna Mayo Rice Bowl! A satisfying and delicious dinner awaits.
Vegetable Tuna Mayo Rice Bowl Ingredients
- 1 can (approx. 6 oz / 170g) Vegetable Tuna
- 1 medium Onion
- 1/2 medium Carrot
- 1 Bell Pepper (any color)
- 3 large Eggs
- 1 Tbsp Butter
- 1 Tbsp Soy Sauce
- 1 Tbsp Mayonnaise
- Pinch of Black Pepper
- Pinch of Salt
- 3 servings cooked Rice, warm
Sweet and Tangy Gochujang Sauce (Optional)
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Maesilcheong (Korean plum extract)
- 0.5 Tbsp Sugar
- 1 Tbsp Vinegar
- 0.5 Tbsp Soy Sauce
- 1 Tbsp Water
- 0.5 Tbsp Minced Garlic
- Pinch of Toasted Sesame Seeds
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Maesilcheong (Korean plum extract)
- 0.5 Tbsp Sugar
- 1 Tbsp Vinegar
- 0.5 Tbsp Soy Sauce
- 1 Tbsp Water
- 0.5 Tbsp Minced Garlic
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
1. Open the can of vegetable tuna and drain it thoroughly using a sieve. Press down gently with a spoon to mash the tuna and squeeze out any remaining oil. This will ensure a less oily and more flavorful filling. (Watch out for the oil dripping out!)
Step 2
2. To the drained tuna, add 1 tablespoon of mayonnaise and a pinch of black pepper. Mix everything well until combined. This is your delicious tuna mayo filling, ready to go!
Step 3
3. Heat 1 tablespoon of butter in a non-stick frying pan over medium heat until melted. Pour in 3 beaten eggs and scramble them gently, creating soft, fluffy curds. Avoid overcooking to maintain a tender texture.
Step 4
4. Thinly slice 1 medium onion. Add a little olive oil to the same pan (or a clean one) over medium heat. Add the sliced onions and 1 tablespoon of soy sauce. Stir-fry until the onions become translucent and slightly softened, releasing their natural sweetness.
Step 5
5. Thinly slice 1 bell pepper. Add a touch of olive oil to the pan and toss the bell pepper slices. Stir-fry briefly, just until they are lightly coated with oil and slightly tender-crisp, retaining some of their vibrant color and crunch. Season with about 0.2 tsp of salt.
Step 6
6. Julienne half a carrot. Add it to the pan with a little olive oil. Stir-fry for a short while, seasoning with about 0.2 tsp of salt. The goal is to slightly soften the carrots while keeping them pleasantly crisp.
Step 7
7. If you have some sliced green onions (scallions) stored in your freezer, now’s the time to use them! Add them to the pan with a little olive oil and sauté briefly until they become fragrant. This adds a wonderful aromatic base, similar to making scallion oil.
Step 8
8. Assemble your rice bowl: Start with a generous portion of warm rice in a bowl. Layer it with the scrambled eggs, followed by the stir-fried onions, bell peppers, and carrots. Spoon the prepared tuna mayo mixture over the vegetables, and top it off with the sautéed green onions.
Step 9
9. While delicious on its own, this tuna mayo rice bowl can be wonderfully complemented by a vibrant sauce for those who enjoy a bit more zest! If you find it a little rich, we highly recommend preparing the optional sweet and tangy Gochujang sauce. Mix it all together before eating for an extra burst of flavor that cuts through the richness perfectly.
