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Tuna Sashimi

Recipe

1. Purchase a block of frozen tuna, remove the packaging, and lightly wipe the surface under running water to remove any impurities and debris.
2. Dissolve 2 tablespoons of salt (other than flavoring salt) in 1 liter of lukewarm water at 20-25OC.
3. Soak the tuna in the prepared brine for 3 minutes (2 minutes in summer, 3 minutes in winter).
4. Once thawed, drain the tuna on freezer paper or a kitchen towel.
5. Wrap the tuna in plastic wrap and refrigerate for 20 minutes to 1 hour before slicing into 0.5-0.7 cm thick slices. (The tuna is best thawed when it has a bright red color and flexes slightly when bent by hand.)

TIP

Eat Akami(lean tuna, tastes the light flesh) first. After eating the mild flavored flesh, eat the fatty, savory belly meat(Toro).
Put the wasabi on the tuna and dip it in the soy sauce rather than dipping the wasabi in the soy sauce.
If you apply lemon juice to the tuna directly, it can make its texture mushy. So It is recommended to mix lemon juice into soy sauce if you want.

Tuna Poke (2 servings)

Ingredients

1/4 cucumber, 1/2 avocado, 1/6 red cabbage, 8 cherry tomatoes, 2 T chickpeas, 1 lime, 1 lemon, 1 cup salad greens, 1/2 cup brown rice, 1 T oriental dressing, 1 stalk dill, 1 T nuts

Ingredients for the tuna marinade

200 g tuna fillet, 1 t lemon juice, 1 t salt, 1 t pepper, 1 stalk dill

Recipe

1. Cut the tuna into cubes and marinate with olive oil, lemon, salt, pepper, and dill.
2. Chop the salad vegetables into bite-sized pieces, dice the red cabbage and avocado, slice the cucumber into circles, and halve the cherry tomatoes.
3. In a bowl, arrange the brown rice and the step 2’s the trimmed salad and vegetables, with the tuna and lemon in the center.
4. Arrange the chickpeas, lemon, and nuts in the empty area, and drizzle with the oriental dressing.

Tuna Stew

Ingredients

1 can (150g) tuna, 1/2 potato, 1/4 pumpkin, 1/2 onion, 1/2 green chili pepper, 1/3 red chili pepper, 1 green onion, 1 maitake mushroom

Sauce ingredients

2 cups anchovy broth, 1 Tablespoon gochujang, 1 Tablespoon red pepper flakes, 1 teaspoon red pepper flakes, 1 teaspoon soy sauce, pinch of salt, pinch of pepper, 1 teaspoon minced garlic

Recipe

1. Cut the potatoes, zucchini, and onion into 1.5-centimeter slices.
2. Chop the green and red peppers, scallions, and tofu into 1.5-centimeter pieces.
3. Mix the sauce ingredients to make the marinade.
4. Heat the canned tuna oil in a pan and sauté the vegetables (potatoes, zucchini, and onion) from step 1.
5. Add anchovy broth, marinade, and tuna and simmer over medium-low heat for 5 minutes.
6. Add vegetables from step 2 (green and red peppers, green onions, and scallions) → season with soy sauce, salt, and pepper.

Chili Tuna Mayo Rice Bowl

Ingredients

1 can (100g) chili tuna, 1 package (200g) brown rice, 3 garlic cloves, 1/2 onion, 1 red pepper, 2 eggs, 1 teaspoon oyster sauce

Recipe

1. Slice the onion and finely chop the garlic. Cut the red pepper into small pieces.
2. Heat some oil in a pan and fry the garlic, onion, and red pepper.
3. When the onions are cooked, add the chili tuna + oyster sauce and stir-fry.
4. Place brown rice in a bowl, then scramble the egg and add to the rice.
5. Top with the chili tuna and stir-fried vegetables from step 3.
6. Drizzle with mayonnaise and sprinkle with seaweed flakes.

TIP

If you don't have oyster sauce, add 1 teaspoon of soy sauce and stir-fry the onions until they are softened.

Chili Tuna Buckwheat Bibimmyeon

Ingredients

1 can (150g) chili tuna, 100 g buckwheat noodles, 15 g snow peas, 15 g sweet corn, 1 green onion (white part), 1/3 red pepper, 5 g minced garlic, 1 seaweed roll, 1 egg yolk, 10 g peanut flour, 2 g katsuobushi

Sauce ingredients

1 tablespoon dark soy sauce, 1 teaspoon perilla oil, 1 teaspoon sugar

Recipe

1. Boil soba noodles in boiling water and rinse under cold water.
2. Drain the snow peas and sweet corn.
3. Slice the green onions (soak them in cold water to remove their spiciness) and red peppers, mince the garlic, and finely chop the seaweed powder.
4. Mix the soba noodles with the soy sauce, oil, and sugar and place in the prepared bowl.
5. Top with green onions, garlic, red pepper snap peas, sweet corn, and seaweed powder.
6. Finally, top with chili tuna → katsuobushi → egg yolk.

TIP

굴소스가 없으면 간장 1작은술을 넣어주고 양파를 충분히 숨이 죽을 때까지 볶아준다.

Tuna Mayo and Ham Musubi

Ingredients

1 can (100g) tuna, 200g ham, 200g brown rice, 1 rolled nori seaweed (cut into 1/2 pieces), 18g cheddar cheese (1 piece), 1 pickle, 1/2 green chili pepper, 1/2 red chili pepper

Sauce ingredients

30g mayonnaise, a little salt, a little pepper, 3g sesame oil, 2g sesame seeds

Recipe

1. Cut the ham into 50g slices and grill until golden brown.
2. Mix tuna, mayonnaise, pickles, red and green chilies, and sesame seeds.
3. Mix brown rice with salt, pepper, sesame oil, and sesame seeds.
4. Line a musubi mold with nori seaweed that has been cut in half, add rice → relish → sliced cheese → tuna filling → rice, and roll with nori seaweed to finish.

Spicy Tuna Egg Hot Dogs

Ingredients

1 can (100g) tuna, 3 tablespoons sweet corn, 1 hot dog bun, 100g egg (2 eggs), 1 cheddar cheese, a little parsley powder

Sauce ingredients

2 tablespoons red pepper flakes, 2 tablespoons ketchup, 4 tablespoons water, 1 tablespoon mayonnaise

Recipe

1. Toss the drained tuna, sweet corn, chili powder, ketchup, and water chestnuts and mix well.
2. Prepare the egg wash by slicing it into thin strips.
3. Place mayonnaise → cheese on a hot dog bun.
4. Top with sliced egg yolk, spicy tuna bibimbap, and sprinkle with parsley powder.

Tuna and cream cheese tartare

Ingredients

1 can (100 g) tuna, 1/4 onion, 1/4 cucumber, 1/4 bell pepper (red or green), 5 baguette slices, a squeeze of lemon juice, 1 tablespoon cream cheese, 1 tablespoon mayonnaise, a few baby leaves

Recipe

1. Finely chop the onion, cucumber, and paprika.
2. Slice the baguette into thin slices and toast in a toaster or pan.
3. Combine tuna (drained) + lemon juice + cream cheese + mayonnaise + finely chopped vegetables (onion, cucumber, paprika) and mix well.
4. Press into a mold, shape, and remove the mold. If you don't have molds, use paper cups. This is called a tuna tartare.
5. Serve the tuna tartare with baby leaves and toasted baguette, as shown in the photo.

TIP

This dish is also delicious with bread, nachos, or biscuits.