Spicy Tuna Bowl with Gochujang

Name: Spicy Tuna Bowl with Gochujang
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 4 cans of tuna, 80 g each; 1 tablespoon (15 ml) gochujang chili paste (or more to taste); 1/4 cup (55 g) light mayonnaise; 1/4 cup (10 g) finely chopped fresh coriander; 1 tablespoon (15 ml) rice vinegar; 1 teaspoon (5 ml) honey; 1 small clove garlic, minced; 1/4 teaspoon (1.25 ml) salt; 1/3 cup (40 g) panko breadcrumbs; 1/4 cup (35 g) sesame seeds; 2 cups (420 g) cooked sushi rice; 1 1/2 cups (225 g) shelled edamame, cooked; 2 Lebanese cucumbers; 2 green onions, sliced diagonally; 1 avocado, cubed

I love whipping up this Spicy Tuna Bowl with Gochujang recipe for lunch or a hurried supper, it’s quick and easy! It takes less than 30 minutes to prepare and is both nourishing and satisfying.

For those of you who are unfamiliar with gochujang, it’s a Korean chilli paste that has become a staple in my kitchen. I love the flavour it adds, as well as its beautiful red colour. You can now find gochujang in many grocery stores.

Enjoy!

Servings: 4
Preparation time: 15 minutes
Cooking time: 5 minutes

See the recipe

Frequently asked questions

Cook the edamame (with or without the pods) in a pot of boiling salted water for three to five minutes. Drain them and plunge them into iced water to preserve their beautiful color.

Gochujang is a spicy, salty, and umami-rich fermented chili paste of Korean origin. This thick, sticky paste is spicy, salty, and full of umami flavor. It can now be easily found in the Asian aisle of most chains and, of course, in Asian grocery stores.

Ingredients

Spicy Tuna with Gochujang

4 cans of tuna, 80 g each
1 tablespoon (15 ml) gochujang chili paste (or more to taste)
1/4 cup (55 g) light mayonnaise
1/4 cup (10 g) finely chopped fresh coriander
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 ml) honey
1 small clove garlic, minced
1/4 teaspoon (1.25 ml) salt

Toasted Breadcrumbs

1/3 cup (40 g) panko breadcrumbs
1/4 cup (35 g) sesame seeds

Assembly

2 cups (420 g) cooked sushi rice
1 1/2 cups (225 g) shelled edamame, cooked
2 Lebanese cucumbers
2 green onions, sliced diagonally
1 avocado, cubed

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Preparation

Spicy Tuna with Gochujang

Combine all the tuna ingredients in a bowl.

Toasted Breadcrumbs

Heat a skillet over a medium-high heat and toast the panko breadcrumbs and sesame seeds for a few minutes, stirring frequently, until golden brown.

Assembly

Place the rice in bowls, followed by the spicy tuna, edamame beans, cucumber, spring onions and avocado. Sprinkle with toasted breadcrumbs. Serve as is or with extra mayonnaise and/or soy sauce.