Discover the wonders of Korean style spicy tuna. It is very versatile, full of flavor and easy to make! A perfect solution for a busy weeknight meal.
Ingredients
MAIN
- 185 g canned tuna (6.5 ounces), oil or water drained
- 50 g mixed vegetables (1.7 ounces), sweet corn, baby peas, capsicum / bell peppers or carrots, cut into small pieces as necessary (you can use frozen or tinned ones too.)
- 20 g onion (0.7 ounces), diced
- 1 Tbsp cooking oil , I used rice bran oil
- 1 tsp toasted sesame seeds to garnish
Spicy Tuna Sauce: Option 1) Use this sauce if you’re making Korean spicy tuna as a side dish.
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp tomato sauce / ketchup
- 1/2 Tbsp honey
Spicy Tuna Sauce: Option 2) Use this sauce if you want the extra spiciness or if you’re going to serve it over pasta or rice.
- 2 Tbsp gochujang (Korean chili paste)
- 1/4 cup tomato sauce / ketchup
- 1 Tbsp honey
Instructions
- Heat up a skillet over medium high heat. Once heated, add the cooking oil and the tuna. Stir quickly.
- Add the vegetables and the spicy tuna sauce and mix them well so that everything is coated with the sauce. (If you make the spicy tuna sauce from option 2 to serve over rice or pasta, only add half of the sauce and use the remainder later - over rice / pasta.) Add the sesame seeds. Remove from the heat. Serve with rice or spaghetti.
Notes
Refer to the above post for serving suggestions.
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