A Springtime Dish: Cabbage and Tuna Stuffed Abura-age Fried Tofu

• 1/3 Cabbage
• 1 can Canned tuna
• 4 pieces Aburaage
• 2 tbsp Mayonnaise
• 1 Pepper
• 1 pinch Salt

1. Fill a pan with water and bring to a boil.
2. Finely chop the cabbage in the meantime, and put in a colander or a sieve.
3. Pour boiling water over the cabbage, and let drain.
4. Add drained canned tuna to the drained cabbage, season with pepper, salt, and mayonnaise, and mix well.
5. Adjust the amount of mayonnaise to taste.
6. Cut the aburaage in half and open up to make pouches.
7. Pack the mixture from Step 2 into the pouches so that it doesn't spill out.
8. Pan fry the filled pockets in a frying pan without oil until browned on both sides, and they're done.
9. Eat with a little soy sauce drizzled on.

cabbage, tuna, aburaage, mayonnaise, pepper, salt

Taken from cookpad.com/us/recipes/171687-a-springtime-dish-cabbage-and-tuna-stuffed-abura-age-fried-tofu (may not work)