Tuna & Noodles With Kimchi

By EmilyC
April 23, 2018
12 Comments


Author Notes: Tuna and kimchi might seem like an unlikely match, but they work so well together from a flavor perspective, both bold and assertive enough to get along without overpowering each other. Cannellini beans and kale bring their respective creaminess and freshness, and then a knob of butter, gochujang, and splash of kimchi liquid brighten and enliven the entire dish. Definitely reach for good olive oil–packed tuna for this dish. It makes all the difference.EmilyC

Food52 Review: Featured in: The Pantry-ish Weeknight Noodles of My Childhood, All Grown Up.The Editors

Serves: 4 (but can easily be doubled)
Prep time: 5 min
Cook time: 10 min

Ingredients

  • Kosher salt, to taste
  • 1/2 pound extra-wide egg noodles
  • 3 tablespoons olive oil
  • One 16-ounce can cannellini beans, drained and rinsed
  • One 5-ounce can tuna packed in olive oil (no need to drain)
  • 3/4 cup kimchi (medium to finely chopped), plus a few tablespoons of kimchi liquid
  • 1/2 bunch bunch kale (Tuscan or curly), stems and ribs removed and coarsely chopped (about 3 cups)
  • 2 teaspoons gochujang, or to taste
  • 1 tablespoon butter

Directions

  1. Bring a large pot of generously salted water to a boil. Add egg noodles and cook until al dente, according to package directions.
  2. While noodles are cooking, heat olive oil in a large skillet over medium heat. Add cannellini beans, tuna, and kimchi, stirring well to evenly coat with the olive oil. Let cook for a few minutes, stirring occasionally, to warm through and let the flavors mingle. Add kale, stirring well, and cook for another minute or two, or just until the kale starts to soften but still retains its shape.
  3. Scoop the noodles into the skillet with a big slotted spoon (or drain in a colander, reserving a little bit of the cooking water). Add the gochujang and butter, tossing until it melts and evenly coats the noodles, and a tablespoon of the cooking water, if needed. Season to taste with salt and adjust the acidity with a tablespoon or two of kimchi liquid. Serve warm or at room temperature.

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Reviews (12) Questions (0)

12 Comments

Jessie E. June 27, 2018
Hello Korean tuna casserole! Thank you for this! I will be adding this in rotation. I added roasted broccoli, sautéed red onions, subbed coconut oil for butter, extra kimchi and gochujang.
 
Author Comment
EmilyC June 29, 2018
Nice additions, and so glad it was a hit!!
 
lastnightsdinner June 26, 2018
We loved this! Thanks for another great recipe!
 
Author Comment
EmilyC June 27, 2018
Thanks so much, Jennifer! So happy you liked this. Thanks for letting me know! : )
 
gingerroot June 26, 2018
This is SO SO good, Em!!!! My kind of comforting tuna and noodles. So delicious and so easy. I actually had leftover Rancho Gordo beans and leftover fresh ahi that I poached in olive oil. This is going into the rotation. THANK YOU!! xo
 
Author Comment
EmilyC June 26, 2018
Jenny: I’m thrilled that you tried and liked this! I’ve only used canned beans and tuna so your version sounds wonderful! Thanks so much for your nice note.
 
Jillian T. June 14, 2018
What a hilarious little recipe - which I mean endearingly! Promise! It nails the comfort of my childhood tuna noodles without any of the blah. Extra kimchi for me. Delicious immediately, as well as chilled next day.
 
Author Comment
EmilyC June 17, 2018
So happy to read your comment, Jillian -- thank you! : )
 
FrugalCat May 29, 2018
I used spinach and it came out great. Spinach needs less cooking than kale so I added it later.
 
Author Comment
EmilyC May 31, 2018
Wonderful! So glad you like liked it!
 
Ross R. May 19, 2018
I’m usually not big on fusion type dishes but I thought this was excellent! I added a handful of cherry tomatoes and a trio of fresh cracked pepper (black, white, Sichuan) for flavor contrast. <br />Thanks for the great recipe.
 
Author Comment
EmilyC May 20, 2018
So glad you liked it, Ross! Thanks for your note!