Diet Tuna Kimbap

Ingredients

• 3 Eggs (beaten)
• 1 can Canned tuna (squeezed dry to remove excess liquid)
• 1 tbsp Mayonnaise (plus more if the tuna feels too dry)
• 1 Seaweed sheets (Nori) (large sheets for rolling)
• Sesame oil (for glossing the finished roll)
• Cooking oil (for frying the eggs)

Steps

1. 1

   In a small bowl, combine the drained canned tuna and mayonnaise. Mix well until combined; if the mixture feels too dry, add a small amount of additional mayonnaise.

2. 2

   Heat a pan over high heat with a little cooking oil. Pour in the beaten eggs and cook until they form a thin, solid omelet. Remove from heat.

3. 3

   Lay a sheet of seaweed (nori) on a flat surface or bamboo mat.

4. 4

   Place the cooked egg sheet on top of the seaweed to act as the base (replacing the traditional rice).

5. 5

   Spread the tuna and mayo mixture evenly across the egg sheet.

6. 6

   Roll the kimbap tightly, ensuring the filling is secure.

7. 7

   Gloss the outside of the seaweed roll with sesame oil using a brush or your fingers to add flavor and shine.

8. 8

   Slice the roll into bite-sized pieces and serve.

Notes

The creator emphasizes that squeezing the tuna dry is important for texture, but you must balance it with enough mayo so it isn't too dry to eat. The sesame oil finish is described as the 'huge difference' for flavor.

Nutrition per serving

• kimbap
• koreanfood
• diet
• weightloss
• low-carb
• high-protein
• snack
• lunch