Inspired by an appetizer served at Momofuku Ssäm Bar in NYC.
If you want to make this as they do at Momofuku, you’ll need:
- Kewpie Mayonnaise: here’s one source. The mayo you have on hand works just as well, too.
- Korean Double Hot Tuna: I’ve ordered it from here: H&Y Market. And I can find it locally at Sunhee’s in Troy. Some Asian markets carry it, but not all. Amazon carries it as well.
- Sliced hot chilies: At Momofuku, they slice up hot chilies and mix them into the tuna and mayo. I have yet to do this at home, because I find the tuna mixture tasty enough with mayo alone, but feel free to add some if you like a little more heat.
- Crostini: I think focaccia makes the best crostini. Here are two easy recipes: Overnight Refrigerator Focaccia and Simple Sourdough Focaccia
For the tuna:
- 1 5.3-oz can Korean double hot tuna
- mayonnaise, see notes above
- lemon or lime, optional
for the crostini:
- day- or days-old bread, sliced thinly, see notes above
- olive oil
- sea salt
- To make the tuna: Open up the can and empty into a bowl. Squirt in a teaspoon of mayonnaise. Use a fork or spoon to incorporate. Taste. Adjust with more mayonnaise to taste. If you feel like serving it Momofuku style, return the mixture to the can. Serve with lemon or lime on the side, if you wish, and crostini:
- To make the crostini: Preheat the oven to 450ºF. Place the thinly sliced bread on a sheet pan. Drizzle lightly all over with olive oil. Season lightly with sea salt. Transfer pan to the oven and toast for 7 to 10 minutes or until golden.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Stir, Broil
- Cuisine: Korean
Keywords: Korean, double, hot, tuna, canned, kewpie, mayonnaise