Make Ahead
Tuna & Noodles With Kimchi
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18 Reviews
Matthew1
April 22, 2023
We tried this tonight. I want to preface this with money is tight so I used what I had on hand at home. I substituted packaged tuna in water, pinto beans, canned kale, and quinoa spaghetti noodles. Did not have gochujang but added garlic and onions. My kimchi didn’t have much liquid and I ended up adding about 1/2 cup of pasta water to thin it out. No salt was needed as the kimchi and the canned food had enough sodium. I was extremely nervous as the canned kale broke up and made it look unappetizing but my son said it smells good and after tasting it, said he wouldn’t be opposed to eating it again and had seconds. Thank you for creating this recipe, it made use of some things in the pantry from donated items I didn’t know what to do with.
G
March 21, 2021
Excellent. I never would have thought of this. It is a better version of tuna casserole. We sprinkled some sesame-seaweed topping on it. Being lazy, I also used a container of pre-washed baby kale.
Thirza L.
February 9, 2021
Quick and easy weeknight dish. I somehow would never have thought of adding beans to noodles. I replaced the kale with spinach and omitted the butter and oil and it was still good because tuna, kimchi and gojuchang just work well together and the beans make it a bit creamy. Will make again.
TGard
July 25, 2020
Super yummie. So simple and easy. I backed off the oil and butter but finished with a really good EVOO drizzle. And kale doesn't work in this family so I substituted chard and doubled the amount, 6 cups. Maybe could have added a bit more. This rivals my husband's week night tuna and anchovy pasta dish, our prior go to when too tired to cook or go pick up some take away. Thank you!
lastnightsdinner
June 26, 2018
We loved this! Thanks for another great recipe!
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
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.
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.
Thanks for the great recipe.
Thanks for the great recipe.
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