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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
Kosher salt, to taste
pound extra-wide egg noodles
tablespoons olive oil
16-ounce can cannellini beans, drained and rinsed
5-ounce can tuna packed in olive oil (no need to drain)
cup kimchi (medium to finely chopped), plus a few tablespoons of kimchi liquid
bunch bunch kale (Tuscan or curly), stems and ribs removed and coarsely chopped (about 3 cups)
teaspoons gochujang, or to taste
- Bring a large pot of generously salted water to a boil. Add egg noodles and cook until al dente, according to package directions.
- 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.
- 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.
- This recipe is a Community Pick!