Okay, so I know this is a bit of a sad question - but ever since my husband and I lived in Japan together we brought some knowledge back to do Japanese cooking at home here in Canada. One of our favorite simple staples were tuna mayo onigiri.
My question is, without the same resources how can I come close to the flavor of that rich tuna? The canned tuna we have here is unfortunately dry and bland compared to what we had in Japan even after mixing with mayo and seasoning. I wonder if there is a way to at least come close. Our rice is perfect so it’s just the tuna problem. Maybe I need to be looking for some special kind?
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