Spicy and Delicious Tuna Stir-Fry: A Rice-Thief Recipe
The Ultimate Spicy Tuna Stir-Fry with Canned Tuna: A Flavorful Rice Companion
Create a mouthwatering side dish that’s both fiery and incredibly delicious with this spicy tuna stir-fry. This dish, cooked to a delightful sizzle, is guaranteed to be a ‘rice thief’ – a dish so good you’ll devour bowls of rice with it. Perfect for when your appetite is low!
Ingredients for a Flavorful Spicy Tuna Stir-Fry
- 1 can (135g) canned tuna
- 1/2 can luncheon meat (like Spam or Riched, or your preferred brand)
- 1/4 onion
- A small amount of carrot (about 2cm length)
- 1/3 stalk green onion
- 1 Cheongyang chili pepper (adjust to your spice preference)
- 1 Tbsp minced garlic
- 2 heaped Tbsp dried Cheongyang chili flakes/pieces (or substitute with 1-2 fresh Cheongyang chilies and 1/2 Tbsp corn syrup)
- 1 Tbsp olive oil
- Appropriate amount of oil from the canned tuna
- A little sesame oil (for finishing)
- A little black pepper (for finishing)
Sauce Ingredients for Perfect Spiciness
- 1.5 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp Sriracha hot sauce (optional, for extra heat)
- 6-7 Tbsp anchovy and kelp broth (or water if unavailable)
- 1.5 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp Sriracha hot sauce (optional, for extra heat)
- 6-7 Tbsp anchovy and kelp broth (or water if unavailable)
Cooking Instructions
Step 1
First, for the ‘dried Cheongyang chili flakes/pieces’ which is key to the spiciness, if they are hard to find, you can substitute them by finely chopping 1-2 fresh Cheongyang chili peppers and adding 1/2 Tbsp of corn syrup for a touch of sweetness. Adjusting the spice and sweetness to your liking is important!
Step 2
Chop the onion, carrot, and green onion into relatively large pieces rather than finely dicing them. Leaving some texture will make the stir-fry more delicious.
Step 3
Place the luncheon meat in a microwave-safe container, cut it into rough chunks, microwave for about 1 minute until slightly cooked, then mash it into small pieces using a fork or the back of a spoon. This will make the texture of the luncheon meat tender.
Step 4
In a ttukbaegi (earthenware pot) or a deep frying pan, heat the tuna oil and 1 Tbsp of olive oil over medium heat. Once the oil is hot, add the minced garlic, coarsely chopped onion, carrot, and green onion. Stir-fry for about 2-3 minutes until the vegetables become translucent and fragrant. It’s important to stir-fry them just until they are slightly tender.
Step 5
Add the mashed luncheon meat and the drained tuna to the stir-fried vegetables. Also, add the prepared dried Cheongyang chili flakes/pieces (or your substitute). Stir gently to combine all the ingredients.
Step 6
Now it’s time to add the delicious sauce. Pour in 6-7 Tbsp of anchovy and kelp broth, add 1.5 Tbsp of gochugaru, 2 Tbsp of gochujang, and if you want extra heat, add 1/2 Tbsp of Sriracha hot sauce. Stir well to evenly distribute the sauce amongst the ingredients as you stir-fry.
Step 7
Once the sauce has coated the ingredients and begins to bubble gently, reduce the heat to low and simmer for another 1-2 minutes. Finally, turn off the heat, drizzle in a little sesame oil and a pinch of black pepper for aroma, and mix well. Your delicious tuna stir-fry is complete.
Step 8
Transfer the finished tuna stir-fry to a serving dish. For an extra visual appeal and aroma, sprinkle with finely chopped fresh Cheongyang chili pepper. This spicy seasoned tuna stir-fry is truly a ‘rice thief’! It will bring back your appetite even if it’s gone.
