Steps

1. Finely shred Zucchini (200g) into 2mm thick slices.
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2. Massage salt (1/4 tsp) into the shredded zucchini and let it sit for 10 minutes. (Key tip: Zucchini is a watery vegetable, so salting it beforehand draws out moisture, preventing the batter from becoming sticky and ensuring a clean sear.)
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3. In a bowl, add 1 egg and 4 tbsp milk. Whisk to combine.
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4. Add 6 tbsp cake flour to the egg and milk mixture. Mix until no lumps remain.
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5. Once the lumps are gone, add the drained canned tuna and the squeezed zucchini to the bowl.
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6. Add salt and pepper (to taste) and mix everything well. (Key tip: Adding a whole zucchini generously to the batter prevents it from becoming too dense, resulting in a fluffy and melt-in-your-mouth texture.)
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7. Heat vegetable oil in a frying pan over medium heat.
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8. Once the pan is hot, scoop about a heaping tablespoon of the batter and drop it onto the pan, spreading it into a flat circle.
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9. Cook over medium heat for about 2 minutes until golden brown on one side, then flip.
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10. Flip, cover with a lid, and steam for 2 minutes. Once both sides are golden brown and cooked through, transfer to a plate.
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11. Add more vegetable oil to the pan and cook the remaining batter in the same way.
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12. Serve with your favorite condiments such as ketchup, mayonnaise, okonomiyaki sauce, or syrup.
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