Chive and Tuna Kimbap

Wash the chives thoroughly and cut them into 4-5cm pieces.

Julienne the carrots and lightly sauté them in a pan.

Beat the eggs, add a little salt, make a thin omelet and cut into strips.

Drain the tuna using a sieve, then mix it with mayonnaise.

Place a sheet of seaweed on a bamboo mat and spread a thin layer of rice over it.

Place chives, carrots, egg strips, and tuna mayo on top of the rice.

Firmly hold the ingredients and roll them up tightly.

Slice into bite-sized pieces.