Seaweed and Tuna Pancake: A Taste of the Sea
[2024 Busan Luxury Seafood Recipe Contest] Seaweed Category – Delicious Seaweed Tuna Pancake
Wondering how to make the most of nutrient-rich seaweed with its fresh ocean flavor? This recipe presents ‘Seaweed and Tuna Pancake,’ a delicious answer to your culinary curiosity. Simple yet packed with flavor and health benefits, this pancake is a delightful way to experience the versatility of seaweed. The savory tuna perfectly complements the tender seaweed, creating a dish that’s a hit with all ages.
Main Ingredients- 100g Dried Seaweed, rehydrated (soaked in cold water for over 30 minutes)
- 150g Canned Tuna, drained thoroughly
- 1 Egg
- 2 Tbsp All-purpose Flour or Pancake Mix
- 1 Pinch of Salt (adjust to taste)
Cooking Instructions
Step 1
Begin by preparing the dried seaweed. Soak it in enough cold water for at least 30 minutes until it becomes soft and pliable. This process helps reduce any slight bitterness and improves its texture.
Step 2
Drain the canned tuna thoroughly, pressing out as much oil as possible. Excess oil can make the pancake greasy, so this step is crucial for a pleasant taste.
Step 3
Rinse the rehydrated seaweed under running water and squeeze out any excess moisture. Then, finely chop the seaweed using scissors or a food chopper to about 1cm in length. This ensures a pleasant texture where the seaweed is noticeable but not overwhelmingly large.
Step 4
Once chopped, squeeze the seaweed firmly with your hands to remove as much water as possible. If the seaweed is too wet, the batter will be runny, making it difficult to form the pancakes. Ensuring it’s well-drained is key for a good consistency.
Step 5
Now, let’s make the batter. In a mixing bowl, combine the chopped seaweed, drained tuna, 1 egg, 2 tablespoons of flour (or pancake mix), and a pinch of salt. You can adjust the salt based on the saltiness of the tuna.
Step 6
Mix all the ingredients together thoroughly with chopsticks or a spatula until well combined. Since seaweed is the star ingredient, avoid adding too much egg or flour. Aim for a consistency where the batter holds together enough to form pancakes. It should not be too runny or too stiff.
Step 7
Heat a frying pan over medium heat and add a generous amount of cooking oil. Scoop spoonfuls of the batter and carefully place them into the pan, shaping them into bite-sized rounds. Cooking over medium-low heat ensures they cook through evenly without burning.
Step 8
Since the seaweed and tuna are already cooked or tender, you only need to cook the pancakes until the egg is set and the surfaces are golden brown on both sides. Flip them gently as needed. Be careful not to overcook, as the seaweed can become tough. Serve immediately while warm for the best flavor and texture.
