@ottolenghi: There are plenty of ways to turn pasta into dinner using tins and jars from the cupboard, but tinned seafood is the most reliable—anchovies, sardines, tuna, clams. A quick toss in a pan with plenty of herbs, and you’re set. Jake swapped pasta for udon, coating the soft, chewy noodles in a spicy(ish), buttery tuna sauce. It’s rich, comforting, and ready in minutes. Adjust the gochujang to taste, and if you can, go for good tuna—it makes all the difference. A midweek winner. Spicy Tuna Udon Ingredients 2 tins (or jars) tuna in oil, drained (200g) 2 egg yolk 40g gochujang ¼ tsp sugar 1 tbsp lime juice 100g unsalted butter, melted 450g udon (3 packets), the ‘straight to wok/quick cook’ kind 1 cucumber, thinly sliced into matchsticks 30g coriander, roughly chopped 40g crispy fried onions (shop-bought) ¼ tsp mild chilli flakes, like Aleppo or gochugaru sea salt and black pepper Method 1. Add half the tuna, egg yolk, gochujang, sugar, lime juice, 100ml water, ½ tsp salt and a few twists of black pepper to a small blender. Blitz until smooth, then pour in the butter and blitz again until emulsified. 2. Bring a medium pot with lightly salted water to a boil. Add the udon and cook for 2 minutes (or according to the packet instructions) then drain and place back in the pan and reduce the heat to low. Pour in the sauce and mix well until coated and glossy. Mix in the cucumber, coriander and remaining tuna. 3. To serve, divide between 4 bowls and sprinkle over the crispy onions and chilli flakes, if using. #udon #tuna #midweekmeals #EasyRecipe

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Thursday 27 February 2025 16:36:46 GMT