Tuna Foo Yung

  

  

 delicious  

  

A small tossed salad with sesame ginger dressing or a home-made Asian style coleslaw would make a nice side dish. Sliced plum for dessert keeps that Chinese restaurant experience going to the end!

Ingredients:

• 2 eggs
• 1 small (5 oz) can of Tuna packed in water, well drained
• 1/4 tsp Chinese parsley or oregano
• Pinch of white pepper (or black if you prefer)
• 1/2 small yellow onion sliced (or Vidalia if available, tastes sweeter)
• 2 tbsp minced celery
• 4 sliced mushrooms 
• 1 tsp Kikkoman reduced sodium soy sauce

Directions

1. Spray a non-stick skillet with Pam original (if you have a butter flavor that will work, the original just gives it a more authentic flavor)
2. Get the skillet good and hot and begin to stir-fry the vegetables just until soft. Set aside.
3. Separate the eggs and discard the yolks. In a small mixing bowl use a wire whip or fork to lightly beat the 2 egg-whites.
4. Add the drained tuna mixture over the vegetables and allow to "set" for 30 seconds or so.
5. Cook it like an omelet, turning and folding once.
6. Serve hot.