Trim the base of the enoki mushroom and cut into 2cm pieces.

Chop the chives into 0.5cm pieces.

Dice the carrot into 0.3cm pieces.

Drain the canned tuna using a sieve and press out the oil with a spoon.

In a bowl, whisk 3 eggs with 2 pinches of salt until smooth. Add enoki mushrooms, tuna, carrot, and chives, then mix evenly.

Heat a pan with a generous amount of cooking oil. Shape the mixture into small round pancakes.