Modified Okinawan Shaved Carrot with Canned Tuna

I can't digest eggs. If I eat them I get a rumbling pain in my abdomen that lasts for hours, and bloat something awful, to the point that people assume I'm pregnant and offer me their seats on the train. But I really liked the Okinawan shaved carrot dish "Ninjin-shirishiri" when I went to Miyakojima, Okinawa. I love carrots anyway, but still. This was heavenly.

So, I substitute canned tuna as the protein source. The shaving of the carrots takes some time and elbow grease, but if you use one of those slicer gadgets or even an ordinary peeler, you can save some time and backache. Of course, you can also chop by hand.

If you go for tuna canned in water instead of oil, you can reduce calories further. First, simmer the tuna, black pepper, Okinawan mixed spice, cooking wine, and garlic (powdered is good if you don't want to overpower the other ingredients) in a skillet. You can add a drizzle of sesame oil for flavor as well. I recommend putting water in the empty can, swishing it around in there, and then pouring this water into the skillet, because this cleans out the can for disposal, doesn't waste tuna bits, and deepens the flavor.

While the simmering is happening, shave the carrots like a maniac. Being in a daze is optional. Whether you're using one of those slicer gadgets, going to town with the peeler, or using an ordinary knife to chop the carrots into thin strips, be careful.

Add the carrots and simmer some more with the lid on. Remember that the carrots will cook quickly because you've sliced them thin.

It's not drippy or messy, so it works well in a lunchbox, too. It looks vaguely like the original, doesn't it? Not bad for a bastardization.