Name: Gochujang Tuna Salad Bread Crisps with Caramelized Onions
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 cans (5 oz each) tuna in water (drained and flaked); 3 large eggs (hard-boiled and chopped); 2 cups baguette (cubed into 1-inch pieces); 1.5 cups onions (thinly sliced); 1 cup cheese (shredded cheddar or American); 3 tablespoons gochujang (Korean red chili paste); 2 tablespoons sugar; 1 teaspoon seasoning (salt and white pepper blend); 0.5 teaspoon black pepper (freshly ground); 2 tablespoons vegetable oil (for cooking onions); 1 tablespoon vegetable oil (for baguette crisps)

Gochujang Tuna Salad Bread Crisps with Caramelized Onions

A bold American-Korean fusion appetizer that combines classic American tuna salad with Korean gochujang heat and umami. Crispy baguette cubes are topped with a sweet-spicy gochujang-infused tuna mixture, melted cheese, and Korean-style caramelized onions, creating the perfect balance of textures and flavors.

50 min

Medium

4 servings

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Taste Profile

Sweet5/10

Salty7/10

Sour1/10

Umami8/10

Spicy6/10

🥄 Texture

Crunchy, toasted baguette crisps give an immediate snap, followed by a creamy, slightly chunky tuna-and-egg topping. Melted cheese adds gooeyness while the caramelized gochujang onions provide a sticky, chewy, glossy finish.

👃 Aroma

Sweet, deeply caramelized onion notes and toasty bread dominate, with savory umami from tuna and melted cheese. A warm, fermented chili aroma from gochujang and a faint marine note from the tuna round out the scent profile.

🍷 Pairs Well With

Crisp cold Korean lager or an ice-cold dry Riesling; non-alcoholic option: chilled green tea (or sparkling water with a lemon twist).

🥗 Side Dishes

Quick pickled cucumbers or daikon to cut richness, kimchi or a kimchi-style slaw for contrast, a simple green salad with sesame-soy vinaigrette, or steamed edamame for a light, salty side.

Ingredients(11 items)

12 cans (5 oz each) tuna in water (drained and flaked)

23 large eggs (hard-boiled and chopped)

32 cups baguette (cubed into 1-inch pieces)

41.5 cups onions (thinly sliced)

51 cup cheese (shredded cheddar or American)

63 tablespoons gochujang (Korean red chili paste)

72 tablespoons sugar

81 teaspoon seasoning (salt and white pepper blend)

90.5 teaspoon black pepper (freshly ground)

102 tablespoons vegetable oil (for cooking onions)

111 tablespoon vegetable oil (for baguette crisps)

Instructions

Preheat oven to 375°F (190°C). Toss the cubed baguette pieces with 1 tablespoon of vegetable oil, salt, and pepper. Spread on a baking sheet and bake for 8-10 minutes until golden and crispy, stirring halfway through. Set aside.

While baguette crisps bake, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they become deeply caramelized and golden brown (this is the Korean-style slow caramelization).

In the last 3 minutes of cooking the onions, add 1.5 tablespoons of sugar and 1.5 tablespoons of gochujang to the skillet. Stir well to coat the onions evenly. The mixture should become glossy and fragrant. Season with 0.5 teaspoon of seasoning and remove from heat.

In a medium bowl, combine the drained tuna, chopped hard-boiled eggs, remaining 1.5 tablespoons of gochujang, remaining 0.5 tablespoon of sugar, and 0.5 teaspoon of black pepper. Mix thoroughly until the gochujang is evenly distributed throughout the tuna mixture.

Arrange the warm baguette crisps on a serving platter or baking sheet. Top each crisp with approximately 1 tablespoon of the gochujang-tuna mixture.

Sprinkle shredded cheese evenly over each topped crisp (about 1 tablespoon per piece). Place under the broiler for 2-3 minutes until the cheese is melted and bubbly.

Remove from broiler and top each crisp with a spoonful of the caramelized gochujang onions. Serve immediately while warm and crispy.