Hearty Tuna, Potato, and Zucchini Stew
A Quick and Flavorful Tuna, Potato, and Zucchini Stew Made with Canned Tuna
Introducing a super easy stew made with canned tuna that’s perfect for mixing with rice! This Tuna, Potato, and Zucchini Stew is quick to prepare and offers a rich, satisfying flavor, making it a complete meal even without many side dishes. The spicy and savory broth is especially delicious when mixed with rice!
Main Ingredients- 1 can (150g) Canned Tuna
- 2 medium Potatoes
- 1/4 Zucchini
- 1/2 Onion
Cooking Instructions
Step 1
Prepare all vegetables and tuna by cutting them into bite-sized pieces. Slice the potatoes about 0.5cm thick into half-moons or cubes. Slice the zucchini into 0.5cm thick half-moons. Slice the onion thinly and the chili pepper diagonally. Drain the canned tuna.
Step 2
In a ttukbaegi (earthenware pot) or a regular pot, combine the 3.5 cups of broth, 1.5 Tbsp gochujang, and 0.5 Tbsp doenjang. Stir well until the pastes are dissolved without lumps. (If using store-bought doenjang, start with 0.5 Tbsp and adjust based on its saltiness, as it can vary between brands.)
Step 3
Add the sliced potatoes and onion to the dissolved broth mixture. Bring to a boil over high heat.
Step 4
Once the potatoes appear translucent and are about 80% cooked, add the sliced zucchini. Continue to cook, ensuring the zucchini doesn’t become too mushy. Add it when the potatoes are nearly done.
Step 5
When the ingredients are somewhat cooked, add the drained canned tuna. Gently place the tuna into the pot without stirring too vigorously to prevent it from breaking apart. Let it simmer for about 2-3 minutes to allow the tuna flavor to meld with the broth.
Step 6
Once the stew has thickened slightly, add the minced green onion, sliced chili pepper, 0.5 Tbsp minced garlic, and 0.5 Tbsp red chili flakes. Simmer for another moment. Finally, season with soy sauce or salt to taste, and finish with a pinch of black pepper. Your delicious and refreshing Tuna, Potato, and Zucchini Stew is ready!
