"Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad. I came up with this kimchi tuna salad recipe when I was just trying to pull together what I had to make a meal."
"Drain the kimchi, and you use the kimchi juice as the start of the dressing. Balance it with sesame oil and rice vinegar. Chop up the kimchi. Add that and tuna, celery and fresh ginger for crunch. If you want it creamy, you could add mayonnaise. If you want it even spicier, you could add chili paste or chili flakes."
Kimchi and canned tuna combine to create a lively, fortifying salad rooted in Korean cooking and common in dishes like kimchi jjigae and kimbap. Drain the kimchi and reserve the kimchi juice to form the base of the dressing, balancing it with sesame oil and rice vinegar. Chop the kimchi and mix with canned tuna, celery, and fresh ginger for texture and crunch. Optional mayonnaise adds creaminess while chili paste or flakes increase heat. Serve the salad with mild accompaniments such as rice, boiled potatoes, noodles, or between burger buns to temper the intensity.
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