This riff on the Chinese-inspired dan dan noodle—typically made with ground beef—substitutes canned tuna for a quick and satisfying meal. Incorporating soy sauce, peanut butter, the spice of chili paste, and pasta, it's a great way to combine ingredients you may already have on hand, but in a new way.
If you can't find chili paste, Sriracha is also a good substitute .
3 Surprising Ways to Use Canned Tuna
- For the Sauce:
- 1/4 cup smooth peanut butter
- 2 tablespoons water
- 1 tablespoon toasted sesame seeds, plus more for garnish
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon white vinegar
- Salt and pepper, to taste
- 1/4 pound leftover cooked spaghetti (reheated in the microwave with a little water)
- For the Spicy Tuna:
- 1 (5-ounce) can oil-packed tuna, not drained
- 1 tablespoon hot paprika
- 2 tablespoons chili paste (such as Sambal Oelek)
- 1 tablespoon vegetable oil
- 1 teaspoon soy sauce
- 1/2 teaspoon toasted sesame oil
- Garnish: thinly sliced scallions
Gather the ingredients.
Whisk together, in a large bowl, the peanut butter, water, sesame seeds, soy, sesame oil, and vinegar until smooth. Season with salt and pepper to taste.
Add the re-heated cooked spaghetti and stir to amply coat the noodles. Set aside.
Place tuna in a small bowl, and break into small pieces using a fork. Add the paprika, sambal, oil, soy and sesame oil and stir vigorously to make a chunky sauce.
To serve, divide the spaghetti into a bowl and spoon over the spicy tuna. Garnish with scallion and sesame seeds.