I really want to call this a noodle casserole, but it’s not really a casserole because it didn’t go in the oven. And I also didn’t actually use a noodle shaped pasta either. Buuuuut tuna noodle casserole is totally the vibe of this dish. Or maybe it reminds me more of Tuna Helper.
I was originally going to make this with just tuna, but I live on the east coast and snow storms happen, so you just wind up grabbing what you have. Sometimes, I’m not down to take a trek in the snow for canned tuna. The other bomb thing about the combo is I love tuna and salmon. When I get sushi, I’m always torn if I should get a spicy tuna roll or a spicy salmon roll. Now, I can have it all.
- 1/2 pound of orecchiette
- 2 cubes of frozen garlic or 2 garlic cloves smashed
- 3T EVOO
- 1t red pepper flakes
- 3 cans of tuna (15oz total)
- 4 pouches ready to eat salmon (10oz total)
- 1 15oz can peas
- 8 servings of kimchi, chopped* (240g)
- 2T gochujang chili paste
*I believe you can buy it chopped. If your knife skills are a little weak, you can quickly cut it with meat scissors. Worked like a charm for me.
- Add pasta to a pot and cover with water. Sprinkle salt and cook until al dente.
- Drain pasta, saving a few tablespoons of pasta water.
- In a 12in skillet, heat EVOO over medium-high heat and add red chili flakes and garlic. Cook until fragrant.
- Lower heat to medium and add kimchi to skillet.
- Add tuna and salmon to skillet and mix until the fish is fully flaked/broken apart.
- Stir in peas.
- Add pasta and mix. By now, this kimchi is looking kind of pale. But there’s an ingredient to help get us a nice hue.
- Stir in gochujang chili paste. You may need to add the reserved pasta water to help blend in the chili paste.
- Once everything is uniformly coated, you’re done!