Good morning here we will give you a recipe komatsuna and tuna egg stir-fry which is delicious The way preparing it is very easy. You just need to be careful to get results from komatsuna and tuna egg stir-fry which has aroma and taste that can evoke our tastes.

So that the result of komatsuna and tuna egg stir-fry, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare komatsuna and tuna egg stir-fry the delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings required for make

1. Take 1 bunch Komatsuna
2. Prepare 1 can Canned tuna
3. Prepare 1 to 2 Egg
4. Prepare 1 pack Bonito flakes
5. Prepare 1 dash Salt and pepper
6. Use 2 tsp Soy sauce
7. Take 1 tsp Mayonnaise
8. Prepare 1 tbsp Sesame oil

In the same pan, heat up the vegetable oil and add the komatsuna with a pinch of salt. When young, the leaves are very tender and can be used raw in salads and spring rolls or lightly sautéed in stir fries and wilted in pasta dishes. As the plant grows, the stems develop a hardier texture and require longer cooking times to become tender. Add stems of Komatsuna and lightly stir-fry.

Instructions to make Komatsuna and Tuna Egg Stir-fry:

1. Here are the ingredients. If you want to make heartier portions, use 2 eggs!
2. Boil the komatsuna for 1 minute, squeeze out the excess water and cut into bite-sized pieces. Beat the egg and mix with the mayonnaise.
3. Heat the frying pan over medium heat, and coat with sesame oil. Quickly stir-fry the tuna and komatsuna, and add the bonito flakes.
4. Add the egg. Don't move anything around until the egg has firmed up!
5. Season with salt, pepper and soy sauce to finish.
6. Done and ready to serve!

Put curry powder and salt and mix well. Cut off the leaves and peel the skin of turnip. Put the oil in a frying pan and fry the salmon for a couple of minutes, then remove from the pan and take off the skin. Stir for a few minutes until the green onion turns gold. Keep komatsuna stems and leaves separate.

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