Kimchi Tuna Salad
This isn’t your typical tuna salad! This recipe combines kimchi and canned tuna for a flavorful and unique fish salad.
Servings 3 cups
Calories 150kcal
Ingredients
- 2 (6.7 ounce) jars oil-packed tuna, drained
- ¾ cup chopped Napa cabbage kimchi
- ¼ cup kewpie mayonnaise
- 1 stalk celery, finely diced
- 3 medium green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 teaspoon freshly grated ginger
Instructions
- 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.
Video
Notes
How to make a tuna melt: Spread mayo on the outside of 2 bread slices. Layer cheese on one slice, then top with the kimchi tuna salad. Heat butter in a skillet, place the sandwich mayo-side down, and cook until golden, about 3 minutes. Flip and cook another 2–3 minutes, until the other side is browned and the cheese is melted.
Nutrition
Calories: 150kcal | Carbohydrates: 2g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
