Muddy Stilettos

<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="769" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-30T122330.640-769x1000.jpg" alt="" class="wp-image-92056" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-30T122330.640-769x1000.jpg 769w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-30T122330.640-462x600.jpg 462w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-30T122330.640.jpg 1000w" sizes="(max-width: 769px) 100vw, 769px" /><figcaption class="wp-element-caption">Toby Scott</figcaption></figure>



I grew up obsessing over a particular brand of canned tuna, which was mildly spicy with a sweet edge. The oily, crimson red, gochugaru-stained sauce was considered a little greasy for some, but I liked how it silkily dressed the firm flakes of tuna. 



While a more traditional version includes a finely cubed medley of vegetables, I prefer to keep mine simple to build more focused flavour around the tuna. I love eating it smooshed over a bowl of rice, wrapping each spoonful with a salty-sweet toasted seaweed sheet to contrast the soft texture. It’s good sandwiched between slices of bread, too, with some cheese melted in for extra oomph. This dish is also known as Gochu Chamchi Mayo Deopbap.



SERVES 2 GENEROUSLY



2 tbsp extra virgin olive oil 1 onion, finely diced sea salt flakes, to taste 2 green chillies, chopped 11⁄2 tbsp gochugaru (Korean red pepper flakes) 1 tbsp tomato paste 150g (5oz) can of tuna, drained 1 tbsp gochujang (Korean fermented chilli paste) 1 tbsp soy sauce 2 tsp golden granulated sugar 2 tsp Worcestershire sauce 1⁄2 tsp freshly cracked black pepper 100ml (31⁄2fl oz/scant 1⁄2 cup) water For the quick scrambled eggs 2 eggs a pinch of sea salt flakes, to taste 1 tsp extra virgin olive oil To finish 2 servings of cooked short-grain white rice 1 ripe avocado, cubed mayonnaise, to taste (I like Japanese kewpie mayonnaise) toasted black sesame seeds, for garnish 2 × 5g packs of toasted seaweed thins



Heat the olive oil in a sauté pan over a low heat. Add the onion and a generous pinch of salt and sweat very gently for 10 minutes to soften. When the onion has collapsed and is smelling sweet, stir in the green chillies, gochugaru and tomato paste and cook for 2 minutes, stirring frequently to make sure the gochugaru doesn’t burn. You should notice the colour of the pastes staining the oil red. Increase the heat a little and add the tuna, gochujang, soy sauce, sugar, Worcestershire sauce and black pepper. Give it a good stir to combine. Add the water and simmer gently for 5 minutes, stirring occasionally, until the sauce has reduced slightly and you have a thick consistency, like a ragù. Remove from the heat. Check for seasoning and adjust it with a pinch of salt, if necessary. Meanwhile, make the quick scrambled eggs by whisking the eggs with the pinch of salt. 



Heat the olive oil in a wok over a medium heat and pour in the eggs. You should notice the edges of the egg mixture start to set. Using a chopstick or a spatula, pull the eggs towards you while tilting the pan away from you so that egg runs to the bottom. Repeat the technique until the eggs are almost set. In about 15 seconds, you should have very silky scrambled eggs. Remove from the heat and set aside. 



To serve, divide the rice between two bowls and generously ladle the warm, spicy tuna over the rice. Top with the eggs, avocado and a squirt of mayonnaise. Scatter with black sesame seeds and serve with the toasted seaweed thins.



SEAWEED THINS Seaweed thins are a toasted seaweed snack made from pressed seaweed. Korean seaweed thins are lightly brushed with oil (most commonly sesame oil mixed with vegetable, perilla or olive oil) and seasoned lightly with salt. They are then either dry toasted in a pan or, in some cases, grilled over a direct fire, until crispy. Often enjoyed as a healthy lunchbox snack, seaweed thins can be found in many supermarkets and health-food stores as well as Asian supermarkets. They are usually sold in multipacks.



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="769" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-30T122309.546-769x1000.jpg" alt="" class="wp-image-92055" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-30T122309.546-769x1000.jpg 769w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-30T122309.546-462x600.jpg 462w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-30T122309.546.jpg 1000w" sizes="(max-width: 769px) 100vw, 769px" /></figure>



This recipe is taken from Su Scott&#8217;s Pocha, published 25 April 2024 (Quadrille, £27), Photography by Toby Scott.

Speedy supper incoming! Spicy Tuna Mayo Rice Bowl

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