Spicy Tuna Stew with Spinach
Spicy aromatic stew with a touch of sweetness, flavorful tuna and tender spinach.
Spicy Tuna Stew with Spinach
Serves 4 - 5
This stew is an update of my original Spicy Tuna Stew (recipe here). It is mostly the same recipe with a few tweaks that I think make it better. It is hearty, super satisfying and addictive.
“Recipe Tips:
*1. After blanching you will have about 500g.
**2. You can use a mix of seasoned tuna and plain tuna or all of either.”
Ingredients
Spinach
*600g (a little more than 1.25 lbs) mature spinach, washed
Broth
1,000 ml (5 c) water
350g (1 large) onion, sliced with the grain
60g (3) scallions, sliced
60g (3 T) gochujang
24g (2 T) gochugaru
30ml (2 T) soy
30ml (2 T) mirin
30ml (2 T) fish sauce
20g (2 t) doenjang
2 cheongyang chili or serranos, sliced
15ml (1 T) sesame oil
15g (1 T) sugar
10g (2 t) ginger, minced
4g (1 t) ground black pepper
3g (0.75 t) kosher salt
2g (6cm) dashima - optional
1g (0.25 t) MSG
6 garlic cloves, minced
Finishing
500g (a little more than 1 lb) potatoes, cut into 0.75 in cubes
**405g (3 -135g cans) tuna, drained
Method
1. Bring a large pot of water to a boil covered.
Add 12g (1 T) kosher salt and return to a boil.
Add the spinach ensuring it is all submerged.
Cook for 75 seconds.
Drain and run under cold water until cool.
Squeeze to remove the excess water and cut into chunky bite sized pieces.
Reserve.
2. In a medium pot, add the broth ingredients and bring to a boil covered.
Reduce to a strong simmer and simmer for 15 minutes.
Remove dashima.
Here you have two optioins. First, discard it. Second and my preferred option, cool enough to slice and add back into the stew with the tuna.
Add the potatoes.
Return to a simmer and cook for 10 minutes.
Add the tuna and spinach.
Return to a simmer and cook 7 minutes longer uncovered.
3. Serve with rice.
