Savory & Tender Tuna and Potato Stir-fry
Easy Tuna and Potato Stir-fry Recipe: A Delicious Potato Dish!
This is a recipe for a delightful Tuna and Potato Stir-fry, featuring fluffy potatoes cooked until tender and infused with the rich flavor of tuna. I quickly made this for breakfast, but it would have been a fantastic snack or accompaniment to drinks if prepared for dinner. The generous amount of sauce allows the potatoes to absorb the flavors beautifully, making it a truly satisfying side dish.
Ingredients
- 5 medium potatoes
- 1 can (200g) tuna, drained
- 100g green onion (about 1/2 stalk)
- 3 chili peppers (adjust to your spice preference)
- 1 medium onion
Seasoning
- 5 Tbsp soy sauce
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp grapeseed oil
- 0.5 Tbsp plum syrup (or sugar)
- 600ml water
- 5 Tbsp soy sauce
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp grapeseed oil
- 0.5 Tbsp plum syrup (or sugar)
- 600ml water
Cooking Instructions
Step 1
Begin by preparing all the ingredients for the Tuna and Potato Stir-fry. Wash the potatoes thoroughly and peel them. Also, prepare the onion, green onion, and chili peppers.
Step 2
Cut the potatoes into thick, bite-sized pieces, about 1cm thick. Slice the onion similarly. Cut the green onions into large pieces, about 1cm apart. For the chili peppers, slice them diagonally at about 1cm intervals to add a touch of heat.
Step 3
In a pot, add the sliced potatoes and onions first. This allows them to cook gently and absorb the flavors along with the sauce.
Step 4
Now, add all the seasoning ingredients that will bring this dish to life. Combine 5 Tbsp soy sauce, 0.5 Tbsp plum syrup, 2 Tbsp grapeseed oil, and 1 Tbsp minced garlic. Pour in 600ml of water. Using a generous amount of water is key to ensuring the potatoes are evenly flavored.
Step 5
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 10 minutes. Cook until the potatoes are just tender – they should still have a slight bite (al dente) and not be completely mushy.
Step 6
Once the potatoes are partially cooked, add the drained tuna. (If you enjoy the tuna’s oil or liquid, you can add it as well for a richer flavor.) Next, add the chopped green onions and sliced chili peppers.
Step 7
Continue to cook and simmer for about 5 more minutes, allowing the sauce to reduce and coat all the ingredients. The liquid will thicken slightly, infusing everything with delicious flavor. If you added the tuna liquid, it will help create a deeper taste as it reduces.
Step 8
If you find the tuna’s oil or liquid too strong for your preference, feel free to drain some of it before adding, or just add the tuna without its liquid. I personally prefer to use all of it to maximize the flavor infusion.
Step 9
When the potatoes are perfectly tender and the sauce has reached your desired consistency, your Tuna and Potato Stir-fry is ready! Turn off the heat and serve immediately while warm for the best taste. Enjoy this dish as a delightful side with rice or as a flavorful appetizer.
