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.
![](https://www.elainekwok.com/lunchlainey/wp-content/uploads/2020/12/IMG_0661.jpg)
![](https://www.elainekwok.com/lunchlainey/wp-content/uploads/2020/12/IMG_0664.jpg)
![](https://www.elainekwok.com/lunchlainey/wp-content/uploads/2020/12/IMG_0666.jpg)
![](https://www.elainekwok.com/lunchlainey/wp-content/uploads/2020/12/IMG_0669.jpg)
![](https://www.elainekwok.com/lunchlainey/wp-content/uploads/2020/12/IMG_0671.jpg)
Lunch it up!
Serve with rice and soy sauce, if it’s not salty enough for you.