Kimchi Tuna Salad (Gluten-free, Dairy-free)

Name: Kimchi Tuna Salad (Gluten-free, Dairy-free)
Prep time: 10 min
Total time: 10 min
Ingredients: 3 cups cabbage kimchi; ¼ cup unseasoned rice wine vinegar (plus more to taste); 2 teaspoons fish sauce; 3 teaspoons toasted sesame oil (plus more to taste); 2 Tablespoons mayonnaise; ½ teaspoon red pepper flakes; 4 5 oz. canned tuna water packed, drained; 3 green onions (white and green parts sliced thin); 1 tablespoon toasted sesame seeds or furikake (optional)

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kathleenashmore.com

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Author : Kat Ashmore

kimchi tuna tuna salad

Kimchi Tuna Salad (Gluten-free, Dairy-free)

Ingredients

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3 cups cabbage kimchi¼ cup unseasoned rice wine vinegar (plus more to taste)2 teaspoons fish sauce3 teaspoons toasted sesame oil (plus more to taste)2 Tablespoons mayonnaise½ teaspoon red pepper flakes4 5 oz. canned tuna water packed, drained3 green onions (white and green parts sliced thin)1 tablespoon toasted sesame seeds or furikake (optional)

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Instructions

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Step 1

Place a colander in a medium bowl and drain the kimchi. Press on the kimchi with the back of a spoon or cup to get more liquid out. Coarsely chop the kimchi; this should work out to be about 2 cups now.

Step 2

To the medium bowl with the kimchi juice, add the rice wine vinegar, fish sauce, mayo, red pepper flakes and sesame oil; whisk to combine. Stir in the tuna and chopped green onion, breaking up the tuna into large chunks.

Step 3

Add the chopped kimchi and stir to combine. If it seems like there is too much liquid for your taste, feel free to drain a bit off. I like it with a lot of liquid as a “dressing.”

Step 4

Serve with a sprinkle of sesame seeds or Furikake. The salad keeps in the refrigerator for up to 5 days.