The fuzzy phone pic would show how much of a hurry I was in to actually look for the digital camera. Which also explains why it is reddish, as my phone's resolution of a low 3.2 megapixels doesn't adjust to indoor light automatically. Nevertheless, it was very easy to make, and took only 10 precious minutes of my morning cram time. Here's my recipe:
2 flat cans of Century Tuna flakes in oil, drained
2 medium white onions, chopped
3 tablespoons of soy sauce (adjust to taste)
4 tablespoons of vinegar (adjust to taste)
2 bird's eye chili or siling labuyo, seeded and finely chopped
a pinch of ground pepper
- Put 1 tablespoon of olive or canola oil in the pan. Add the onions and saute.
- When onions start to caramelize, add the tuna and saute well.
- Add all remaining ingredients and let simmer at medium to high heat until liquid is almost gone. Stir from time to time to avoid scorching.
- Adjust the ingredients to taste. Serve hot.