Soak cabbage leaves in water with 1 tbsp vinegar for 5 minutes to remove residues.

Rinse cabbage under running water and drain well.

Slice onion thinly and chop green onion into small pieces.

Thinly slice cabbage into strips.

Drain oil from the tuna can by pressing with a spoon.

Heat 2 tbsp vegetable oil in a pan and sauté green onion to make fragrant oil.

Add sliced cabbage and onion to the pan and stir-fry for 1–2 minutes over medium heat.

Add 1 tbsp cooking wine and 1 tbsp soy sauce, mixing well.

Increase heat to high and stir-fry quickly until vegetables soften.

Lower heat and add drained tuna, breaking it into smaller pieces while mixing.

Add 1 tbsp oyster sauce and mix thoroughly. Adjust salt if needed.

Turn off heat and drizzle 2/3 tbsp sesame oil for aroma.

Sprinkle sesame seeds and black pepper on top.