Zucchini and Tuna Rice Bowl

Cut the zucchini into half-moon slices.

Julienne the onion and carrot.

Drain the oil from the canned tuna using a strainer.

Heat cooking oil in a pan and stir-fry the onion and carrot.

Add the zucchini and season with salt, then stir-fry.

Add the tuna, soy sauce, minced garlic, and pepper, and stir-fry together.

Place the stir-fried ingredients on top of rice.

Top with a fried egg and roasted seaweed flakes according to your preference to finish.