Korean Spicy Tuna Bowl (Chamchi Deopbap)

We don't always have the luxury to cook something from scratch for weekday lunches, but that doesn't mean you can't enjoy a delicious, protein-packed meal. It comes together from canned tuna, kimchi, leftover rice, and a few condiments, and there's no cooking required. Think of it as tuna salad's more exciting cousin, with the tangy heat of kimchi and the nutty richness of sesame oil. I served it over rice, but it's equally good stuffed into a sandwich or tossed with noodles.

The secret to making this really shine is using quality canned tuna. Go for skipjack tuna packed in oil. It's got the most flavor and tends to be a more sustainable choice. Spanish and Italian brands are my top picks, though Japanese and Korean canned tuna work beautifully too. When draining it, resist the urge to squeeze out every drop of oil. You just want to pour off the excess so it's not swimming in oil, but leave what's soaked into the fish to keep it moist. The easiest method is to open the lid most of the way so there's a small hinge connecting it to the can, then use the lid to hold the tuna in while you invert the can and let the extra oil drain out.

I topped mine with a raw egg yolk, which adds a marvelous silky richness that mellows the fiery heat from the kimchi, but you should only do this if you know the eggs where you live are safe to eat raw. A fried egg with crispy edges, or an onsen tamago (sous-vide egg), makes an excellent alternative.

The gim jaban (seasoned Korean nori sprinkles) adds a nice textural pop and oceanic umami, but if you can't find it, you can just cut or crumble sheets of nori on top. I'm not a huge mayo fan, so I lean heavier on the toasted sesame oil, which also brings a wonderful nutty flavor, but you can adjust the ratio to suit your preferences. This keeps in the refrigerator for 2-3 days, so if it's just for you, eat one portion and save the rest for another day.

To fit this into an ichijū-sansai (one soup, three dishes) style meal, serve this spicy tuna rice bowl with a bowl of soup that's loaded with vegetables and a small side salad with my sesame dressing. The bowl acts as your main protein and starch, while the soup and salad round out the meal with fresh, lighter elements that balance everything out.