- 1 80g can of tuna in olive oil (tuna in water is an abomination)<\/li>
- 1\/4 cup chopped onion<\/li>
- 1 minced garlic clove<\/li>
- 25g chopped kimchi – about 1\/8 cup<\/li>
- 1 egg<\/li>
- 1 tsp sesame oil<\/li>
- 1 tsp soy sauce (I used Yamasa brand)<\/li>
- 1 tbsp flour<\/li>
- 1 tbsp water<\/li><\/ul>\n\n\n\n
Let’s do it!<\/h2>\n\n\n\n
- Drain the tuna and reserve the oil. I do this by putting the tuna into a fine mesh strainer over a coffee filter, over a funnel, over a small mason jar. I keep the leftover oil in the fridge to use as I would use any olive oil. It adds a subtle, tuna flavour to dishes.<\/li>
- Put the egg, sesame oil, soy sauce, flour, and water in a bowl and beat with a fork or chopsticks. The flour will clump, but as long as the clumps aren’t gigantic, it’s not a big deal.<\/li>
- Add the rest of the ingredients and mix well.<\/li>
- Heat up a wok\/pan to medium-high heat. Add a tablespoon of the tuna oil and warm up.<\/li>
- Put the mixture in the pan in two equal blobs. Flatten with a spatula. It’s okay if they touch, you can easily separate them later.<\/li>
- Flip once the bottom has browned, about 2 minutes. Cook another 2 minutes or until the middle has set. You can tell by poking the middle with the spatula. <\/li><\/ol>\n\n\n\n
![\"\"](\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2020\/12\/IMG_0661.jpg\")
Drain the tuna and keep the oil<\/figcaption><\/figure>\n\n\n\n ![\"\"](\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2020\/12\/IMG_0664.jpg\")
Mix up the wet and dry ingredients<\/figcaption><\/figure>\n\n\n\n ![\"\"](\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2020\/12\/IMG_0666.jpg\")
Before the final mix<\/figcaption><\/figure>\n\n\n\n ![\"\"](\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2020\/12\/IMG_0669.jpg\")
The final mix<\/figcaption><\/figure>\n\n\n\n ![\"\"](\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2020\/12\/IMG_0671.jpg\")
Flip when the bottom is brown<\/figcaption><\/figure>\n\n\n\n Lunch it up!<\/h2>\n\n\n\n
Serve with rice and soy sauce, if it’s not salty enough for you.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is a quick, savoury dish that I like to make for lunch, and sometimes breakfast. Ingredients 1 80g can of tuna in olive oil (tuna in water is an abomination) 1\/4 cup chopped onion 1 minced garlic clove 25g chopped kimchi – about 1\/8 cup 1 egg 1 tsp sesame oil 1 tsp soy… <\/p>\n