Tuna Mayo Deopbap (Korean Tuna Rice Bowl)

Step 1

Peel and finely mince the garlic cloves.

Step 2

Melt butter on medium-low heat in a pan. Add minced garlic and brown it for 2-3 minutes or until golden brown. Do not overcook, it's still cooking when you turn off the stove. Set aside to cool.

Step 3

Open a can of tuna and drain it. Set it into a bowl.

Step 4

Add the cooled garlic butter, mayonnaise and, a dash of salt to the tuna and mix well. Set aside (Make sure the butter has cooled before mixing it with the tuna else the heat will bring out the fishiness of the fish.)

Step 5

Remove the seed from the avocado and chop it into small pieces.

Step 6

Cut the cucumber into small pieces and set aside

Step 7

(Optional) If you are using green onions, finely chop them and set it aside

Step 8

In a small bowl, mix the eel sauce with water to thin it out. Set it aside

Step 9

Add approximately 1½ cups of cooked rice into a bowl. If you are using leftover rice from the fridge, microwave it first and let it cool a bit before adding ingredients on top.

Step 10

Put some avocadoes and cucumbers on top of the rice

Step 11

Scoop some garlic butter tuna and place it on top of the vegetables

Step 12

Drizzle everything with eel sauce, mayonnaise

Step 13

Pick a few toppings (green onions, sesame seeds, furikake, crushed seaweed snacks) and sprinkle them on top of the sauce

Step 14

Enjoy!