Canned Tuna Donburi

• 2 (6 ounce) cans light chunk tuna in water, drained
• 3 large eggs, lightly beaten
• 1/2 teaspoon sugar (makes the eggs fluffier)
• 1/2 teaspoon shoyu (soy sauce)
• 1 teaspoon vegetable oil
• 2 tablespoons onions, chopped white (optional)
• 2 tablespoons kamaboko, chopped (fishcake) (optional)
• 1 teaspoon Nori Goma Furikake or 1 teaspoon nori sushi sheet, diced to matchsticks
• salt and pepper
• 2 cups cooked white rice

1. Add oil to frying pan on medium-high heat. Quickly saute onions.
2. In separate bowl, mix all other ingredients, including sauteed onions but omit Nori.
3. Add ingredients to frying pan, reduce to medium heat, and cook until eggs are cooked through.
4. Serve over hot rice and top with a dash of furikake.

light chunk tuna, eggs, sugar, shoyu, vegetable oil, onions, kamaboko, furikake, salt, white rice

Taken from www.food.com/recipe/canned-tuna-donburi-275959 (may not work)