Directions
- 1Julienne cucumbers.
- 2Roughly chop coriander.
- 3In a small blender, combine half the tuna, egg yolks, gochujang, sugar, lime juice, 100ml of water, salt and pepper.
- 4Blitz until smooth.
- 5Add melted butter and blitz again until emulsified.
- 6Season water in a pan and bring to a boil.
- 7Add udon noodles and cook for 2 minutes, then drain.
- 8Add the cooked udon back into the pan, reduce heat, and pour in the sauce, mixing until coated.
- 9Mix in the julienned cucumber, chopped coriander and remaining tuna.
- 10Serve in bowls, garnished with crispy onions and chilli flakes.
Ingredients
- 200 g tuna in oil, drained
- 2 egg yolk
- 40 g gochujang
- 0.25 tsp sugar
- 1 tbsp lime juice
- 100 g unsalted butter, melted
- 450 g udon
- 1 cucumber, thinly sliced into matchsticks
- 30 g coriander, roughly chopped
- 40 g crispy fried onions
- 0.25 tsp mild chilli flakes
- 0.5 tsp sea salt
- 0 black pepper
- 100 ml water
Equipment
knifemandolinblendersmall saucepanlarge pan
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