5 Minute Tuna & Shimeji Mushroom Ketchup Stir-fry

Name: 5 Minute Tuna & Shimeji Mushroom Ketchup Stir-fry
Yield: 3 servings
Cuisine: American
Ingredients: 1 can Canned tuna; 1 packet Shimeji mushrooms; 1/2 Onion; 2 tbsp ★Ketchup; 1 tbsp ★Japanese Worcestershire sauce; 1 dash Salt and pepper; 1 Vegetable oil

cookpad.japan @cookpad_jp

This is good to use as a filler for bentos.

I think using king oyster mushrooms would give it a nice texture and be delicious as well. Cut the onions to your preference. Recipe by Yuki

This is good to use as a filler for bentos.

I think using king oyster mushrooms would give it a nice texture and be delicious as well. Cut the onions to your preference. Recipe by Yuki

cookpad.japan @cookpad_jp

This is good to use as a filler for bentos.

I think using king oyster mushrooms would give it a nice texture and be delicious as well. Cut the onions to your preference. Recipe by Yuki

This is good to use as a filler for bentos.

I think using king oyster mushrooms would give it a nice texture and be delicious as well. Cut the onions to your preference. Recipe by Yuki

Saved

Ingredients

3 servings

1 canCanned tuna
1packet Shimeji mushrooms
1/2Onion
2 tbsp★Ketchup
1 tbsp★Japanese Worcestershire sauce
1 dashSalt and pepper
1Vegetable oil

Saved

Steps

1

Remove the base from the shimeji mushrooms and tear them apart. Thinly slice the onion. Drain the liquid from the can of tuna. Combine the ★ ingredients.
2

Heat vegetable oil in a frying pan and saute the onion. Once tender, add the shimeji mushrooms.
3

Once the shimeji have been coated with the oil, add the tuna and quickly stir-fry. Add the ★ ingredients.
4

Season with salt and pepper to finish.