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

1. 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.

2. 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.

3. Serve over rice and garnish with sesame seeds.

4. Enjoy!