Here is another dish you can make with the humble Canned Tuna. This is a Mezegohan dish. Rice and other ingredients are cooked separately and mixed together. You can actually use leftover cooked rice for this dish. In that case, you don’t need to cook anything. Just mix all ingredients. Anyone can make it.


2 Servings


2 servings (300g) Cooked Short Grain OR Medium Grain Rice *warmed
2 tablespoons Dry Cut Wakame
1 can (95g) Tuna *drained, I used Tuna in Springwater
1 pinch Salt *optional, if Tuna is not salted
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
1 teaspoon Sugar
1 pinch Ground Chilli *optional
1 teaspoon Toasted Sesame Seeds
1/2 Spring Onion *finely chopped

  1. Soak Dried Cut Wakame in cold water until soft, drain and squeeze to remove excess water. *Note: If Wakame pieces are large, break (or cut) into smaller pieces before soak.
  2. Place the squeezed Wakame in a mixing bowl, add all other ingredients except for Spring Onion, and mix well.
  3. Add warmed cooked Rice, and mix to combine. Sprinkle with some Spring Onion and enjoy. *Note: Spring Onion can be mixed in if you prefer.