One of the things I love about tuna is that it can taste like meat if you cook it right. So when I originally tried this menu Spicy Tuna Stuffed Squid Tempura by Jennifer Yu of Use Real Butter (by the way, she has AWESOME photos on her website!), I thought, wow, it was amazing! It tasted just like dumpling fillings that my roommate always make using pork and chive. I recommend trying out the original recipe (fried and all!)
I’ve been on a healthy kick diet, refraining from fried and buttery food but I was just craving this dish!
So I thought, well, what if I used less flour with more panko and baked it! Tada!
So follow the instruction from Use Real Butter. I abstained by adding mayo because I absolutely hate it with a passion. And I didn’t realize I ran out of sriracha sauce, I used chili garlic sauce, and halved the recipe since I wasn’t paying attention when I bought the squid, thinking, wow, what a great price I got…it’s because they are tiny. But (!) since they are smaller, they were easier to cut and much softer to chew on.
I rubbed the squid in egg, and 1/8 cup of flour, 1/4 cup of panko, and some cajun spice for a nice kick. I set it to bake at 425 degrees for 15 minutes.
Viola!
If you’re wondering what to do with the egg, don’t throw it out! Use it again to make steamed eggs!
