I’m pleased to introduce you to this easy and delicious side dish recipe made with a can of tuna. It doesn’t have to be served hot, so it’s good for a side dish at a picnic or in a Korean lunch box (dosirak). My long time blog reader Reinier from Netherlands came to New York in March. I chose this easy tuna pancake recipe for us to make together.
Reinier told me he would film a tuna pancake video when he went back home as a video response. I was going to upload our video as soon as possible, but instead I posted pajeon and mugwort soup recipes. Good quality soft tender mugwort is available only in the spring so if my readers wanted to forage wild mugwort and wild green onions it was the perfect season.
Meanwhile, Reinier went back to his country and emailed me to say that he was finished his tuna pancake video response and posted as unlisted. All he needed was my posting the video. But then YouTube team let me know I was accepted to YouTube Nextup! They asked me to upload a short video that shows my background, nature of my videos, etc… so I had to film my “Maaangchi is Nextup” video instead of editing the tuna pancake recipe. I knew Reinier was dying for my tuna pancake video to be uploaded! But I couldn’t tell him why it was taking so long because I promised YouTube not to tell anyone about my winning until they announced it.
So today, I’m finally posting this video recipe. Reinier and I are going to upload the recipes almost at the same time! Real time! Why are we trying to post these videos at the same time? Simple answer! It’s for fun fun! lol
Enjoy the recipe and thank you Reinier for your patience! : )
Ingredients (for 2-3 servings)
1 can of tuna (5 oz: 142 grams), onion, garlic, kosher salt, ground black pepper, sesame oil, egg, flour, and canola oil.
- Strain out the liquid from a can of tuna and place it in a bowl.
*tip: You can use cheesecloth, paper towel, or just squeeze with your hands to get the excess liquid out
- Add ¼ cup chopped onion, 1 minced garlic, 1ts kosher salt, ¼ ts ground black pepper, 1 egg, 1 ts toasted sesame oil, and 1 tbs flour to the tuna and mix it well.
- Heat up a non-stick pan and spread 1-2 tbs canola oil.
- Scoop a spoonful of the tuna mixture with a spoon and place it on the heated pan.
- Press slightly and round the edges with the spoon.
- Make 6 small size pancakes with the tuna mixture.
- When the bottom is cooked golden brown, turn it over and cook until both sides of the pancakes are golden brown. Total cooking time is 3-5 minutes.
- Transfer the cooked pancakes to a serving plate and serve with rice.
Here is Reinier’s video response!