Tuna Mayo Deopbap

Quick answer

Total time: 5 min
Level: Easy
Servings: 1 servings
Ingredients: 6

About this dish

Tuna mayo deopbap is assembled with 1 can drained tuna, 2 tbsp mayonnaise, 1 bowl warm rice, soy sauce, sesame oil, and 2 sheets dried seaweed.

Press the tuna in a strainer with a spoon to remove the oil, then break apart the large pieces with a fork while mixing in the mayonnaise. Level the warm rice in a serving bowl and make a shallow well in the center for the tuna mixture. Drizzle 1 tsp soy sauce and 0.5 tsp sesame oil across both the topping and rice instead of pouring them into one spot. Immediately before eating, crumble the 2 seaweed sheets over the bowl by hand. Mix the rice and tuna mayonnaise while the seaweed is still crisp. The recipe makes one serving and uses only the six ingredients listed, with no separate sauce or cooked garnish.

Ingredients

servings

IngredientAmountUnit

Canned tuna1 cancan

Mayonnaise2 tbsptbsp

Cooked rice1 bowlbowl

Soy sauce1 tsptsp

Dried seaweed2 sheetsheet

Sesame oil½ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Drain 1 can of tuna in a strainer and press it with a spoon.

When oil no longer drips through the strainer, transfer the tuna to a bowl.
2

Prep

Add 2 tbsp mayonnaise to the drained tuna.

Break apart the large pieces with a fork and mix until the mayonnaise is distributed evenly.
3

Heat

Place 1 bowl of warm cooked rice in a serving bowl and lightly level the surface with a spoon.
4

Season

Make a shallow well in the center of the rice and add all of the tuna mayonnaise.

Leave it on top until the soy sauce and sesame oil have been added.
5

Season

Drizzle 1 tsp soy sauce and 0.5 tsp sesame oil gradually over both the tuna mayonnaise and rice.

Distribute them around the bowl instead of pouring them into one spot.
6

Prep

Immediately before eating, crumble 2 dried seaweed sheets by hand over the entire bowl.

Mix the rice and tuna mayonnaise before the seaweed absorbs the dressing.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: 1 drained can of tuna mixed with 2 tbsp mayonnaise using a fork
Finish cue: Immediately before eating, crumble 2 dried seaweed sheets by hand over the entire bowl.
Substitution: Distribute 1 tsp soy sauce and 0.5 tsp sesame oil across the rice and tuna instead of pouring them in one spot.