Spicy Korean Tuna
Serves 4
Adapted from My Korean Kitchen
2 tablespoons gochujang (Korean chili paste)
1 tablespoon ginger, zested
¼ cup tomato sauce, ketchup, or a combination of the two (if you only use ketchup, use a little less)
1 tablespoon honey
Pepper
1-2 cloves garlic, minced
2 cans of tuna, in water, drained
8 ounces vegetable medley (I used frozen edamame, frozen green beans, carrots, and bell peppers; feel free to use the vegetables on hand, such as sweet corn, or peas)
½-1 onion, diced
1-2 tablespoons olive oil, sesame seed oil, or a combination of two
Sesame seeds, for garnish
Rice, to serve
In a small mixing bowl, combine the gochujang, ginger, tomato sauce or ketchup, honey, and a pinch of pepper. Mix together until smooth. Set aside.
Heat a skillet over medium heat. Add the oil and let it get hot. Once hot, add garlic and stir-fry for 1-2 minutes, stirring continuously. Add the tuna and stir frequently for 2 minutes. Add your vegetable medley and mix together. Add half of your gochujang mixture to the pan and combine everything together well. Stir occasionally for an additional 5 minutes.
Serve over rice and garnish with sesame seeds.
Enjoy!
