Kat Can Cook

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; you should have about 2 cups.

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

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.” 

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