Tuna pancake
Delicious Korean-style tuna pancakes made with canned tuna, perfect for a quick meal or lunchbox.
Equipment
- nonstick skillet
Ingredients
Main Ingredients
- 1 can Korean tuna 5-ounce (142 grams)
- ¼ cup chopped onion
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg beaten
- 1 teaspoon toasted sesame oil
- 1 tablespoon all-purpose flour or up to 2 tablespoons if using non-Korean tuna
- 2 to 3 tablespoons olive oil or any cooking oil
Instructions
Preparation Steps
- Drain the tuna from the can into a strainer. Lightly press down on the tuna with the back of a spoon to press out any extra liquid, then transfer it to a bowl.
- Add the onion, garlic, salt, pepper, egg, sesame oil, and flour. Mix well with a spoon until well incorporated. Divide the mixture into 6 equal portions in the bowl with the spoon.
- Heat the oil in a nonstick skillet over medium heat and swirl to coat the skillet.
- Scoop up 1 portion of the tuna mixture with a spoon. Press it down slightly and round the edges with the spoon to make a 2-inch disk. Repeat with the rest of the tuna mixture.
- Cook for 2 minutes, until the bottom turns golden brown and a little crispy. Turn and cook for another 2 minutes, until both sides are golden brown.
- Remove from the heat and transfer the tuna pancakes to a plate. Serve with rice.
Notes
These pancakes are perfect for picnics or lunchboxes and can be enjoyed with plain rice.
Nutrition
Serving: 1pancakeCalories: 150kcalCarbohydrates: 8gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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