Kimchi Tuna Salad (Gluten-free, Dairy-free)
Serves 410 mins prep0 mins cook
A flavor-bomb twist on a classic tuna salad for all my fermented food lovers!
0 servings
What you need
Instructions
0 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. 1 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. 2 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.” 3 Serve with a sprinkle of sesame seeds or Furikake. The salad keeps in the refrigerator for up to 5 days.View original recipe