Delicious Home-Cooked Meal! Making Tender and Flaky ‘Baek Jong Won’s Tuna Steak’
Delicious Home-Cooked Meal! Making Tender and Flaky ‘Baek Jong Won’s Tuna Steak’
Whip Up a Satisfying Tuna Steak with Fridge Staples – Loved by Kids and Adults!
It’s essential to clear out the fridge before the holidays! Do you happen to have any canned tuna left from your bulk purchase? Today, instead of tuna porridge, we’re transforming it into a spectacular main dish: ‘Tuna Steak’! I followed Baek Jong Won’s super easy recipe, and it was incredibly quick to make with guaranteed deliciousness. With just one can of tuna and some leftover vegetables from your pantry, you can create a wonderful home-cooked meal before the long weekend. Let’s make a healthier and tastier tuna steak packed with veggies. Start now!
Tuna Steak Ingredients- 1 can tuna, drained
- 1/2 onion, finely chopped
- 1 stalk green onion, finely chopped
- 1/4 carrot, finely chopped
- 1 Tbsp minced garlic
- 4 Tbsp Korean pancake mix (adjust for batter consistency)
- 2 eggs
Special Steak Sauce- 2 Tbsp ketchup
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 knob butter (approx. 10g)
- A pinch of crushed red pepper (optional)
- 2 Tbsp ketchup
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 knob butter (approx. 10g)
- A pinch of crushed red pepper (optional)
Cooking Instructions
Step 1
First, let’s make the special sauce that will elevate your tuna steak. In a small pot, combine ketchup, sugar, soy sauce, and crushed red pepper if you like a bit of spice. Heat over medium-low heat, stirring until the sugar dissolves completely and the ingredients are well combined. Finally, add the knob of butter and stir until it melts, giving the sauce a glossy finish. Be mindful of the heat to prevent the sauce from reducing too much.
Step 2
Prepare the vegetables that will add texture to your steak. Finely chop the onion, green onion, and carrot. Chopping them finely ensures they mix well into the tuna batter and result in a tender texture when cooked. Make sure to completely drain the oil from the canned tuna. Thoroughly draining the oil is key to bringing out the tuna’s natural flavor.
Step 3
In a large bowl, combine the drained tuna, finely chopped onion, green onion, carrot, and 1 tablespoon of minced garlic. Use a spatula or spoon to mix all the ingredients thoroughly until well combined. The moisture from the vegetables and the umami from the tuna will create a delicious steak batter.
Step 4
To achieve the right batter consistency, crack in 2 eggs and mix again until well incorporated. The eggs help bind the ingredients together and add a tender texture. Mix until all ingredients form a cohesive mixture.
Step 5
Lastly, add the Korean pancake mix to adjust the batter’s consistency. Start with 4 tablespoons and mix. If the batter is too wet, gradually add more pancake mix until you reach your desired thickness. The batter should be thick enough to hold its shape when formed into steaks. Be careful not to make it too thin, as it might fall apart during cooking.
Step 6
Take portions of the prepared batter and flatten them into round, steak-like shapes using your hands. Aim for a thickness of about 1 to 1.5 cm; this ensures the inside cooks thoroughly without the outside burning. Neatly shape the edges so they don’t spread out too much when pan-frying.
Step 7
Heat a generous amount of oil in a frying pan over low heat. Place the shaped tuna steaks in the pan and cook slowly. Once one side is golden brown, flip it over and cook the other side until evenly browned. Cooking slowly over low heat is crucial to ensure the inside is cooked through and tender without burning. Cook each side for about 3-4 minutes.
Step 8
Place the well-cooked tuna steaks on a plate and generously spoon the prepared special sauce over them. For an extra touch, top with a perfectly fried sunny-side-up egg! This makes for an even more appealing and satisfying tuna steak. Enjoy the delightful combination of tender tuna steak and the sweet and savory sauce!
