How to Make Super Quick Homemade Tuna and Potatoes with Lots of Onions

Hey everyone, it's Jim, welcome to our recipe site. Today, we're going to make a special dish, How to Make Any-night-of-the-week Tuna and Potatoes with Lots of Onions. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tuna and Potatoes with Lots of Onions, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tuna and Potatoes with Lots of Onions delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tuna and Potatoes with Lots of Onions is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Tuna and Potatoes with Lots of Onions using 5 ingredients and 5 steps. Here is how you cook that.

When I made simmered tuna and potatoes the usual way (with dashi stock, soy sauce, sake, and mirin), the sweet onions tasted a bit too sweet to me... so I omitted what I could to make this really simple. I think it still tastes really delicious. To highlight the umami of the tuna, the sweetness of the onion, and the fragrance of the shiso leaves, I've simplified the flavor. If you use regular onions and don't feel there's enough sweetness, add a little mirin to adjust the flavor to your taste. For 1 to 2 servings. Recipe by Optea

Ingredients and spices that need to be Take to make Tuna and Potatoes with Lots of Onions:

1. 1 can Canned tuna packed in oil
2. 2 to 3 medium Potatoes
3. 1 large Sweet onions
4. 1 dash Soy sauce
5. 4 Shiso leaves

Steps to make to make Tuna and Potatoes with Lots of Onions

1. Peel the potatoes and onion and cut into easy to eat pieces. Finely shred the shiso leaves.
2. Pour the contents of the tuna can in a pan, oil and all. Add the potatoes and onion and stir fry well.
3. Add enough water to cover, and put a small lid on top (otoshibuta). Turn the heat down to low and simmer to reduce the liquid.
4. When the potatoes are tender and there is little liquid left in the pan, add soy sauce and mix everything together.
5. Transfer to a serving plate, garnish with a mound of shredded shiso leaves, and it's done.

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