Cabbage Tuna Rice Bowl

Shred the cabbage and thinly slice the onion.

Heat cooking oil in a pan and sauté the onions first.

When the onions turn translucent, add the cabbage and stir-fry until it softens.

Drain the oil from the canned tuna using a sieve, then add the tuna to the pan and mix, stir-frying together.

Season with soy sauce and pepper to taste.

Serve the cooked mixture over rice and, if desired, top with seaweed flakes or sesame seeds to finish.