Canned tuna is something we always have in the house, for that last minute meal or dish. I found this recipe on Bon Appetit's website. It comes from a Japanese chef in Maine, chef Masa Miyake of restaurant Pai Men Miyake in Portland. In the introduction to the recipe he says is a dish Japanese fishermen make. It's quite simple with potatoes, onions, garlic, ginger, sake, chicken stock, canned tuna, mayonnaise and shichimi togarashi.
It's a quick and easy dish to pull together at the last minute, and chances are you have all the ingredients at home already. It is a nice change-up from the usual suspects of tuna salad or salad Nicoise. Here is the link to Bon Appetit's tuna hamayaki.
