We routinely have 5-oz cans of no-salt tuna in our pantry. We decided to try this recipe: https://www.maangchi.com/recipe/tuna-pancakes.
First, for the onion, we used a small shallot. To ensure the onion/shallot and garlic were finely minced, we used our Braun handheld mixer. Second, it’s important to drain the tuna as thoroughly as possible (we save the tuna brine as a treat for our cat). Third, we recommend reducing the salt by at least half (maybe to 1/2 tsp or less). Even with no-salt tuna, we found the recipe a little salty, although quite tasty.
Unlike other jeon (panfried Korean fritters) such as egg-dipped flounder, this tuna jeon does not need any dipping sauce, as it already is fully seasoned. The tuna jeon had a really nice mouthfeel – surprisingly crunchy exterior, with a meaty interior. We enjoyed this recipe and plan to make it again. It goes well with rice. (Oct. 2024)
Cooking Adventures 