From the first time I made this kimchi tuna salad I knew it would become a regular on our lunch menu. Making kimchi has inspired me to use the spicy and crunchy Korean side dish in all types of recipes. Dishes such as fried rice, kimchi soup and cheesy kimchi ramen illustrate the versatility of this fiery fermented vegetable. In this dish it is paired up with tuna, fresh ginger, sesame oil, rice vinegar, and celery (for added crunch). You can have it as is, however, my favorite way to serve it is over soba or with rice.
A short list of ingredients make up this recipe adapted from NYT Cooking. Tuna in olive oil makes this extra luxurious but a good brand of tuna in water will work fine.
If homemade kimchi is not something you have in your refrigerator, use your favorite store-bought brand. There are so many to choose from these days, from mild to spicy (go spicy!).
Serve the kimchi tuna salad over rice or make onigiri (rice balls) to accompany the salad. A drizzle of sriracha adds extra spice.
Kimchi Tuna Salad
2
servingsAdapted from NYT Cooking
Ingredients
8 ounces kimchi + 2 1/2 tablespoons kimchi juice
1 tablespoon unseasoned rice vinegar
1 1/2 teaspoons toasted sesame oil
5 to 7 ounce canned tuna (preferably oil-packed), drained
1 celery stalk, thinly sliced
1 (1-inch) piece fresh ginger, peeled and sliced into 1/8-inch matchsticks
2 1/2 tablespoons mayonnaise
2 teaspoons roasted sesame seeds
1-2 tablespoons thinly sliced green onions
Nori furikake (optional)
Sriracha sauce (optional)
Cooked soba noodles or rice
Directions
- Cook soba noodles or rice according to package directions. If serving salad with onigiri (rice balls), make these once the rice is cool enough to handle and wrap in plastic wrap until ready to serve. Set aside.
- Place kimchi in a small colander set over a bowl and drain the kimchi. Reserve the kimchi juice. Coarsely chop the kimchi (you should have about 1 cup)
- In a medium bowl, whisk together 2 1/2 tablespoons of the reserved kimchi juice, rice vinegar, sesame oil and mayonnaise. If you prefer a thicker sauce, add another 1/2 tablespoon mayonnaise. Gently stir in the drained tuna and celery, breaking up the tuna into large chunks.
- Add the chopped kimchi and ginger, and gently stir to combine. Because kimchi batches taste different, adjust seasonings as needed by adding a bit more vinegar if the salad needs more tang or a few extra drops of sesame oil if you prefer a toasty flavor.
- Serve over soba noodles or rice or alongside onigiri. Sprinkle salad with green onions, roasted sesame seeds, furikake, and sriracha sauce.
Notes
- Kimchi tuna salad is best eaten the day it is made, however, any leftovers can be stored in the refrigerator for a few days.
