Chop the kimchi into small pieces and drain the oil from the canned tuna.

Beat the eggs with 2 pinches of salt, 1 tsp sugar, and 2 tbsp milk until well mixed.

Heat a frying pan with oil and pour in the egg mixture. Stir quickly with chopsticks as the eggs cook.

Melt butter in the same pan and stir-fry the chopped kimchi until softened.

Turn off the heat and mix the stir-fried kimchi with 2 tbsp sesame oil and sesame seeds.

Combine the drained tuna with 2 tbsp mayonnaise and a pinch of pepper.