Tuna and Scallion Tamagoyaki for Bentos

• 2 Eggs
• 1 from 1/3 of a can Canned tuna (packed in water)
• 1 Scallions (finely sliced)
• 1 1/2 - 2 teaspoons Mentsuyu

1. Break the eggs into a bowl.
2. Add the tuna, finely sliced scallions, noodle sauce, and mix.
3. Cook over low heat as if you were making normal tamagoyaki.
4. Slowly and carefully...
5. When it's cooled, *cut with a sharp knife.
6. Wait until it has cooled before you pack it in a bento box.

eggs, tuna, scallions, mentsuyu

Taken from cookpad.com/us/recipes/151387-tuna-and-scallion-tamagoyaki-%E2%99%A1-for-bentos-%E2%99%A1 (may not work)