Crispy Shrimp Chip Wasabi Chicken
20 min
Crispy Tuna Pasta Fusion Bowl with Gochujang-Tomato Glaze
A bold multi-continental fusion dish combining Italian pasta and Mediterranean tuna with Chinese stir-fry techniques, Korean gochujang heat, Mexican-inspired crispy toppings, Thai aromatic elements, French emulsification, Spanish seafood tradition, and American comfort food sensibility. Golden nuggets provide textural contrast to silky requeijão sauce and perfectly al dente macarrão.
40 min
Medium
4 servings
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Taste Profile
Sweet4/10
Salty8/10
Sour4/10
Umami8/10
Spicy5/10
🥄 Texture
Creamy, silky pasta coated in a rich tuna-cheese sauce with pockets of melted requeijão and butter. This contrasts with crunchy baked chicken nuggets, crisp chopped lettuce, and a light toasted rice garnish for added crunch.
👃 Aroma
Savory, cheesy and tomato-forward with a warm fermented chili note from the gochujang. Buttery and slightly nutty (toasted rice and Parmesan) with a faint fried/nugget scent and bright tomato-vinegar tang.
🍷 Pairs Well With
A crisp, cold pilsner or lager to cut richness and refresh the palate; alternatively an off-dry Riesling for balance with the gochujang’s sweet-heat and the dish’s umami-salty flavors.
🥗 Side Dishes
Light cucumber or cabbage kimchi or quick pickled vegetables to add acid and crunch; or a simple citrusy green salad with vinaigrette. Steamed or roasted seasonal vegetables (broccoli, green beans) are good neutral sides if you prefer milder complements.
Ingredients(22 items)
- 1400 grams macarrão (penne or rigatoni)
- 2300 grams atum (canned or fresh, drained)
- 3200 grams nuggets congelado (frozen chicken nuggets)
- 4150 grams requeijão (creamy cheese spread)
- 5100 grams queijo branco (fresh white cheese, crumbled)
- 650 grams queijo parmesão ralado (grated Parmesan)
- 73 tablespoons molho de tomate (tomato sauce)
- 82 large tomate (diced)
- 92 cups alface (lettuce, chopped)
- 103 tablespoons azeite (olive oil)
- 112 tablespoons manteiga (butter)
- 122 tablespoons vinagre (vinegar)
- 132 tablespoons maionese (mayonnaise)
- 141 tablespoon mostarda (mustard)
- 152 tablespoons ketchup
- 162 tablespoons molho cheddar (cheddar sauce)
- 171 ovo (egg, beaten)
- 182 tablespoons farinha de trigo (wheat flour)
- 191 teaspoon sal (salt)
- 201 teaspoon pimenta do reino (black pepper)
- 212 tablespoons gochujang (Korean red chili paste - fusion addition)
- 221 tablespoon arroz (rice, toasted for garnish)
Nutrition Information(per serving)
685
Calories
42g
Protein
58g
Carbs
32g
Fat
Instructions
- 1
Cook macarrão according to package directions until al dente. Drain and set aside, reserving 1 cup pasta water.
- 2
While pasta cooks, preheat oven to 200°C (400°F). Arrange nuggets on a baking sheet and bake for 12-15 minutes until golden and crispy. Set aside.
- 3
In a small bowl, whisk together gochujang, 2 tablespoons molho de tomate, 1 tablespoon vinagre, and 1 tablespoon maionese to create the fusion glaze.
- 4
Heat 2 tablespoons azeite in a large wok or pan over medium-high heat. Add drained atum and stir-fry for 2-3 minutes, breaking into chunks. Add diced tomate and cook for 2 minutes.
- 5
Reduce heat to medium. Add requeijão and manteiga to the tuna mixture, stirring constantly until melted and creamy (approximately 3 minutes). Add the gochujang glaze and mix thoroughly.
- 6
Add cooked macarrão to the tuna-cheese mixture. Toss gently, adding reserved pasta water 1/4 cup at a time until achieving a silky, coating consistency.
- 7
Season with sal and pimenta do reino to taste. Stir in mostarda and remaining ketchup for subtle American-Mexican flavor notes.
- 8
Transfer pasta mixture to a serving bowl. Top with crumbled queijo branco and sprinkle queijo parmesão ralado generously.
- 9
Arrange crispy nuggets around the bowl. Drizzle with remaining azeite and molho cheddar in artistic lines.
- 10
Scatter chopped alface around the dish for freshness and Mediterranean-style crunch.
- 11
Toast 1 tablespoon arroz in a dry pan until golden (2 minutes) and sprinkle as a crunchy Korean-inspired garnish.
- 12
Serve immediately while nuggets are still crispy and pasta is warm. Toss together at the table for optimal flavor integration.
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