Kimchi Tuna Salad (Gluten-free, Dairy-free)
A flavor-bomb twist on a classic tuna salad for all my fermented food lovers!
Servings: 4
Ingredients
- 2 cups cabbage kimchi
- 3 tablespoons unseasoned rice wine vinegar plus more to taste
- 2 teaspoons fish sauce
- 3 teaspoons toasted sesame oil plus more to taste
- 3 Tablespoons mayonnaise
- ½ teaspoon red pepper flakes
- 4 5 oz. canned tuna water packed, drained well
- 3 green onions white and green parts sliced thin
- 1 tablespoon toasted sesame seeds or furikake optional
Instructions
- 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 1 1/2 cups now, and measure out 1/4 cup of the liquid to stay in the bowl. Discard the rest.
- 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.
- 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.” Every brand of kimchi is different, so taste and add more vinegar, mayo, salt, or red pepper flakes if desired.
- Serve with a sprinkle of sesame seeds or Furikake. The salad keeps in the refrigerator for up to 5 days.
Nutrition
Calories: 244kcal | Carbohydrates: 3g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 945mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 5mg
