Culpeper House

Here Lives A Man with a Pan

Main Course

Spicy Tuna Noodles

Toby

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 gochugarusea
  • 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. Possibly pep up with slices of mild fresh chilli.