This is a quick, savoury dish that I like to make for lunch, and sometimes breakfast.
Ingredients
- 1 80g can of tuna in olive oil (tuna in water is an abomination)
- 1/4 cup chopped onion
- 1 minced garlic clove
- 25g chopped kimchi – about 1/8 cup
- 1 egg
- 1 tsp sesame oil
- 1 tsp soy sauce (I used Yamasa brand)
- 1 tbsp flour
- 1 tbsp water
Let’s do it!
- Drain the tuna and reserve the oil. I do this by putting the tuna into a fine mesh strainer over a coffee filter, over a funnel, over a small mason jar. I keep the leftover oil in the fridge to use as I would use any olive oil. It adds a subtle, tuna flavour to dishes.
- Put the egg, sesame oil, soy sauce, flour, and water in a bowl and beat with a fork or chopsticks. The flour will clump, but as long as the clumps aren’t gigantic, it’s not a big deal.
- Add the rest of the ingredients and mix well.
- Heat up a wok/pan to medium-high heat. Add a tablespoon of the tuna oil and warm up.
- Put the mixture in the pan in two equal blobs. Flatten with a spatula. It’s okay if they touch, you can easily separate them later.
- Flip once the bottom has browned, about 2 minutes. Cook another 2 minutes or until the middle has set. You can tell by poking the middle with the spatula.
Lunch it up!
Serve with rice and soy sauce, if it’s not salty enough for you.