Light but Festive Kawara-Soba with Tuna

• 185 grams Canned tuna
• 1 tbsp Soy sauce
• 1 tsp Honey
• 2 Eggs
• 1 pinch Salt
• 1 tsp Honey
• 2 bunches Soba noodles (preferably 'cha soba' noodles flavoured with green tea)
• 1 tbsp Sesame oil
• 2 sheets Nori seaweed
• 1 Green onions or scallions
• 3 slice Lemon
• 1/3 worth Grated daikon radish
• 1 tbsp Mentsuyu (3x concentrate)
• 5 tbsp Water

1. Fry the canned tuna until the liquid is evaporated, and season with the ingredients.
2. Make 'usuyaki tamago' (thin sheet of cooked eggs) using one egg at a time with the ingredients , and cut into thin strips.
3. Prepare the grated daikon radish, green onions, lemon, and nori seaweed.
4. Boil the soba noodles (for half the time instructed on the package) until al dente.
5. Heat the sesame oil in a stove top or electric griddle, and lightly stir-fry the Step 4 soba noodles over medium heat.
6. When they are coated with the oil, spread them evenly in the griddle, and arrange the tunna, kinshi tamago, nori seaweed, and green onions on top over medium to low heat.
7. Squeeze the grated daikon radish by hand, and roll into balls.
8. Place round lemon slices on top.
9. Enjoy with the mentsuyu which is diluted to your desired taste, lemon, and grated daikon radish.

tuna, soy sauce, honey, eggs, salt, honey, noodles, sesame oil, green onions, lemon, radish, water

Taken from cookpad.com/us/recipes/159055-light-but-festive-kawara-soba-with-tuna (may not work)