Steps

1. Cut broccoli into florets. For larger florets, make a slit in the stem and break them apart.
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2. Peel the tough outer skin of the thick broccoli stem with a peeler until the tender part is exposed. This is the secret! Peeling the tough skin, which is difficult with a knife, is easy with a peeler to expose the tender core.
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3. Slice the peeled broccoli stem diagonally.
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4. Lightly rinse the broccoli florets and diagonally sliced stem.
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5. Place the **1 head of broccoli**, still wet from rinsing, into a frying pan. Add **1 tbsp of olive oil** and a **pinch of salt**, then cover with a lid. This is the secret! Steam it with the natural moisture from the broccoli and olive oil. Minimal water is used to prevent it from becoming watery.
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6. Once you hear sizzling, reduce the heat, and shake the pan occasionally while steaming evenly.
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7. Open the lid and add the **1 small can of tuna** to the steamed broccoli. Stir-fry briefly. This is the secret! Stir-frying the tuna enhances its unique aroma and flavor, making it even more delicious.
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8. Turn off the heat and add **2-3 tbsp of mayonnaise**. Mix gently. This is the secret! Adding mayonnaise while it's hot can cause separation or make it watery, so mix after turning off the heat.
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9. Add **2 tbsp of finely chopped onion** and mix to coat everything. This is the secret! Adding onion provides a crisp texture and a refreshing taste.
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10. Finish by adding **1/2 tbsp of soy sauce** to enhance the flavor.
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11. Serve on a plate and sprinkle generously with **coarsely ground black pepper, to taste**, if desired. This is the secret! It can be enjoyed as a warm hot salad or after cooling down.
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