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This isn’t your typical tuna salad! This recipe combines kimchi and canned tuna for a flavorful and unique fish salad. Kimchi, a popular Korean ingredient and side dish made from fermented cabbage, is rubbed with a red pepper spice paste.
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.
The salad can be made up to three days in advance.
Cover and store in an airtight container and refrigerate until ready to use.
Spread 2 tablespoons of mayo on the outside of 2 slices of bread. Add 1 cup shredded cheddar cheese on the bottom slice of bread and then scoop the kimchi tuna salad on top.
Heat 2 tablespoons of unsalted butter in a large cast iron pan. Add the sandwich to the pan with the mayonnaise side down. Cook until the sandwich is browned, about 3 minutes. Flip and continue to cook until the other side has browned and the cheese is melted, about an additional 2 to 3 minutes.
Scoop the tuna salad onto slices of bread. Top with slices of cooked bacon, slices of tomatoes and leaves of lettuce. Close the sandwich, cut in half with a bread knife and serve.
Add sushi rice to a bowl and top with a scoop of the kimchi tuna salad. Then serve with slices of avocado, chopped cucumber and thinly sliced carrots.
Simply toss wild arugula, chopped kale or baby spinach with rice vinegar to taste or lemon juice and sesame oil. Then top with the tuna salad and serve.
If you enjoy this kimchi tuna salad, give these recipes a try:
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