300 grams Canned Tuna (Use 2-3 cans) (Check Tuna Can for Size)
½ a whole Onion
Small piece of Carrot
3 stalks of Scallions (Green Onions)
3 Eggs
5 Pinches of Salt
5 Cracks of Black Pepper
2 Tablespoons All-Purpose Flour
Dipping Sauce
Good squeeze of Japanese Mayonnaise
A drizzle Hot Sauce
Instructions
Prep Ingredients
Check the size of your tuna can (we need 300g – so use 2 or 3 cans). Open the tuna cans and drain out the liquid. Empty the tuna into a large mixing bowl.
Next, finely dice ½ an onion and a small piece of carrot (about a pinky finger-length size). Add both to the mixing bowl.
Then finely dice 3 stalks of green onion (scallions) – add it to the mixing bowl
[Optional ingredient: Finely dice ½ a chili pepper (discard seeds) – add it to the mixing bowl]
Crack 3 eggs into the mixing bowl.
Then season with 5 big pinches of salt. Followed by 5 cracks of black pepper.
Thoroughly mix everything together.
Finally, we’ll add in All-Purpose Flour (2 Tablespoons). Mix it together well. The batter will be sticky now.
Pan-Fry Mixture
Place some oil into a frying pan. Once the oil is hot, use a soup ladle and drop in one ladle of mixture.
Use a wooden utensil and shape the mix into a small circle – gently shape against the edge of the frying pan to shape. Repeat this step and add a few more circles to the frying pan.
Reduce the heat to a medium-low and let each side cook until they get crispy and brown. (Feel free to flip each patty and take a look to gauge doneness.)
Serve with a bowl of rice!
Dip the tuna jeon into some mayonnaise (or hot sauce).