Name: Kimchi Tuna Salad
Prep time: 10 min
Ingredients: 2 (6.7 ounce) jars oil-packed tuna, (drained); ¾ cup chopped Napa cabbage kimchi; ¼ cup kewpie mayonnaise; 1 stalk celery, (finely diced); 3 medium green onions, (thinly sliced); 1 tablespoon toasted sesame seeds; 1 teaspoon freshly grated ginger

This isn’t your typical tuna salad! This recipe combines kimchi and canned tuna for a flavorful and unique fish salad.

Kimchi Tuna Salad

(6.7 ounce) jars oil-packed tuna, (drained)

Napa cabbage kimchi

mayonnaise

celery, (finely diced)

green onions, (thinly sliced)

sesame seeds

ginger

Add the tuna, kimchi, mayo, celery, green onion, sesame seeds and ginger to a large mixing bowl. Use a fork to combine the mixture, breaking up the tuna with the back of a fork.

Once the mixture is combined, use, or cover and refrigerate until ready to use. The kimchi tuna salad can be made up to 3 days in advance.

This was delicious! I used cucumber and cabbage kimchi and also added some drops of coconut vinegar, and some schiracha and salt and pepper and seaweed seasoning. Didn’t have celery. Tastes like a great dip too!

I love Kimchi AND tuna salad so much.  This is such a perfect tangy combination of them both.  I did not have Kewpie and just used regular mayonnaise and it was still fantastic!

https://content.jwplatform.com/videos/dqcg38bj.mp4

This salad can simply be served over rice or greens or piled onto slices of thick sourdough bread and griddled for a Korean twist on the classic tuna melt.

Kimchi Tuna Salad

Prep Time: 10 minutes

Servings: 3

Ingredients

Instructions

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