How’s everyone doing today? Life is okay over here. I’ve started to really kick my butt into “summer’s coming” mode with some new workouts and I’m all kinds of sore. I know it’s in the good way and all that but man, it hurts so good. Anyway, this will help out both you and me with our summer bathing suit goals.
Also, it’s Wednesday and I know it’s humpy out there, but we can get over it. This may help with that, too, because I’m essentially telling you what to make this for dinner tonight. You’re welcome in advance.
I was going to post this tomorrow so I could be all clever and on fleek with #TBT (OMG did I just say that? Is that still a thing to say? Goodness I’m old. Also, because I say goodness), but it just couldn’t wait because it’s just so good.
This is an oldie reinvented. Actually, an original reinvented for the second time.
Flashback to the first time I told you about tuna pasta in the context of chili taiyo. Flashing way back.
To recap: Canned tuna crisped up and tossed with delicious things and some noodles.
Case 1: garlic, onion, canned tomatoes, Parmesan and basil.
Case 2: garlic, onion, sambal oelek, lime and basil. And today,
Case 3: garlic, onion, kimchi and lime. And basil. It’s close to Case #2, but far apart enough that it’s a completely different dish with a completely different vibe. More Korean, less Solomon Islands.
I again used my favorite non-noodle noodles because pasta isn’t so good for my stomach feelings. If you use any other type of spiralized pasta substitute, that would also be great. Or, if good old carby noodles are your thing, that’s good, too. You do you, but make sure you do this.
You know what’s also great? That it’s done in less than 30.
Yeah, you’re welcome. Dinner, saved!
Kimchi is the flavor here. Use your favorite, or the best you can find. It will make a difference.
This serves two regular portions or one really hungry person portion. Double as you desire.
- 1/2 TB vegetable or olive oil
- 1 can oil packed tuna fish (It has to be oil packed- that's what this is cooking in)
- 1/2 cup kimchi
- ½ large white onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 6-8 basil leaves, cut into ribbons
- 1 bag of Tofu Shirataki (or enough of your favorite noodles for two people…2 ounces, boiled, cooked and ready to go)
- Sriracha sauce, to serve, if you want more heat
- Red chili flakes to garnish
- Juice of one lime
- To a sauté pan over medium-high heat, add the oil. Add the onion and garlic and cook until a bit soft, about three minutes.
- Add the tuna and kimchi. Mix well and spread out in the pan, pressing the mixture down evenly around the pan. Lower the heat to medium.
- Leave it alone! Let the tuna crisp up. After about 10 minutes, give it a stir, and then stir it at 5 minute intervals until tuna gets desired crispiness, about 20 minutes total.
- Once the tuna is ready, add the noodles, lime juice and basil and give it a quick toss to crispy up the noodles and incorporate all the ingredients. Serve with extra chili flakes or sriracha sauce, if heat is your thing.
Written after watching the last Bones ever, with a few tears.