Crispy Napa Cabbage and Tuna Pancake: Fiber-Rich, Healthy, and Delicious!
How to Use Leftover Napa Cabbage: Make a Healthy and Tasty Dish with the Refreshing Crunch of Napa Cabbage Tuna Pancake!
Do you have a bit of napa cabbage left over at home and wonder how to use it? Don’t worry! You can create a wonderful pancake dish by adding savory tuna to the wonderfully crisp and sweet napa cabbage. Here’s a simple yet nutritious napa cabbage and tuna pancake recipe that everyone, young and old, will love. It’s a special recipe that lets you enjoy your meal in a healthier and tastier way with fiber-rich napa cabbage.
Napa Cabbage Tuna Pancake Ingredients- 8-10 small heads of napa cabbage
- 1 can (85g) of drained tuna
- 1 Korean green chili pepper (seeds removed and finely minced)
- 1/2 red chili pepper (optional, for color; seeds removed and finely minced if using)
- 3 fresh eggs
- 1 tsp sesame oil
- 1 tsp tuna extract or other fish sauce (for umami)
- 2-3 pinches of salt (approx. 1/4 tsp)
Cooking Instructions
Step 1
Wash the fresh napa cabbage thoroughly and drain any excess water. Then, slice it into bite-sized pieces, about 1cm thick. Slicing them to a moderate thickness will help preserve their delightful crunch, as they can become too soft if cut too thin.
Step 2
Sprinkle 1/2 teaspoon of salt evenly over the sliced napa cabbage and let it sit for 10 minutes to wilt and release moisture. This step is crucial for achieving a crispier texture. After salting, lightly rinse the cabbage under running water to remove excess salt. Importantly, squeeze out as much water as possible by hand.
Step 3
In a large bowl, crack 3 fresh eggs. Add 1 tsp of sesame oil, 1 tsp of tuna extract (or soy sauce for a similar umami flavor), and 2-3 pinches of salt. Whisk everything together with a fork or whisk until well combined and no lumps remain, creating a smooth egg mixture. Adjust the salt amount considering the saltiness from the cabbage.
Step 4
Heat a generous amount of cooking oil in a pan over medium-high heat. Add the wilted and squeezed napa cabbage and stir-fry quickly until it starts to soften slightly. Then, add the drained tuna and stir-fry together. Once the tuna and cabbage are well combined, spread the mixture evenly across the pan. This will help the pancake cook evenly and look more appealing.
Step 5
Pour the prepared egg mixture evenly over the spread-out cabbage and tuna, ensuring it reaches the edges. Once the egg begins to set, cover the pan with a lid and reduce the heat to medium-low. Cook for about 3 minutes until the pancake is gently set. Covering the pan helps the egg cook through evenly and stay moist.
Step 6
When one side is golden brown and cooked through, carefully flip the pancake using a spatula. Cook the other side until it’s also golden brown and delicious. Your crispy napa cabbage and savory tuna pancake is now ready! It’s best enjoyed while warm.
