Simple Tuna and Eggplant Rice Bowl: A Delicious and Hearty One-Dish Meal
Simple Tuna and Eggplant Rice Bowl: A Delicious and Hearty One-Dish Meal
Quick & Easy Tuna Eggplant Rice Bowl Using Canned Tuna
Create a satisfying and simple one-dish meal in minutes using canned tuna and fresh eggplant! This Tuna Eggplant Rice Bowl is a delightful combination of savory tuna and tender eggplant that will have you clearing your bowl in no time. It’s perfect for a quick meal, busy professionals, or even as a kid-friendly side dish!
Main Ingredients- 1 medium eggplant
- 1 can (150g) canned tuna, drained
- 1/2 onion
- 1-2 Korean green chilies (optional, for extra spice)
- 2-3 cloves garlic, minced
- 1 handful chopped green onions (approx. 2-3 Tbsp)
- 2 Tbsp cooking oil
- 1-1.5 Tbsp soy sauce
- 1/2 cup (100ml) water
- 0.5 Tbsp fish sauce (anchovy or sand lance)
- Pinch of salt (to adjust seasoning)
- Cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water)
Spicy Sauce Mixture- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 0.5-1 Tbsp corn syrup or rice syrup (adjust sweetness)
- Pinch of black pepper
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 0.5-1 Tbsp corn syrup or rice syrup (adjust sweetness)
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash and prepare all your ingredients. Cut the eggplant into bite-sized pieces (about 1.5cm thick, half-moons or cubes). Slice the onion thinly. Mince the garlic and finely chop the Korean green chilies and green onions. (You can substitute the white part of leeks for green onions if preferred.)
Step 2
Drain the oil completely from the canned tuna using a sieve. Removing the oil will result in a cleaner, less greasy flavor.
Step 3
In a small bowl, combine the red pepper flakes, red pepper paste, corn syrup, and black pepper. Mix well to create a flavorful spicy sauce. Adjust the amount of syrup to your preference.
Step 4
Heat 2 Tbsp of cooking oil in a deep pan or wok over low heat. Add the chopped green onions and minced garlic, and sauté until fragrant. Be careful not to burn them; cooking them slowly will enhance the aromatic base of your dish.
Step 5
Once the green onions and garlic are fragrant, increase the heat to medium-high. Add the sliced eggplant and onion, and stir-fry for about 2 minutes until they start to soften and become slightly translucent.
Step 6
Pour 1-1.5 Tbsp of soy sauce around the edges of the pan. Allowing the soy sauce to sizzle and caramelize slightly along the pan’s edge will impart a wonderful ‘wok hei’ or smoky flavor, adding depth to the dish. Stir briefly to coat the vegetables.
Step 7
Add the drained tuna to the pan and stir-fry over medium-high heat for about 30 seconds. Avoid overcooking the tuna, as it can become dry and tough. A quick sauté is best.
Step 8
Add the prepared spicy sauce mixture to the pan and stir everything together well to coat the tuna and vegetables evenly.
Step 9
Pour in 1/2 cup (100ml) of water. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for about 5 minutes. This simmering time allows the flavors to meld and deepen.
Step 10
Add the chopped Korean green chilies and continue to simmer for another 2-3 minutes to infuse a spicy kick. You can adjust the amount of chilies based on your spice preference.
Step 11
Finally, add 0.5 Tbsp of fish sauce for an extra layer of umami and to season the dish. Taste and if needed, add a tiny pinch of salt to reach your desired seasoning level.
Step 12
Reduce the heat to low. Gradually pour in the cornstarch slurry while stirring constantly until the sauce reaches your desired thickened consistency. Once thickened, turn off the heat. Serve generously over warm rice for a delicious Tuna and Eggplant Rice Bowl! Enjoy your meal.
