Kimchi Tuna Salad

Fast Fix For Funky Fish

I’ve made tuna fish salad the same, safe way since I was weaned on it. Here’s a funky-fermented twist with kimchi.

Tune up your sandwich fixin’ or toss this with some cooked pasta and serve on a bed of lettuce for a lunch strategy


  • kimchi – 1 cup
  • tuna – 1 6 oz can, drained
  • ginger – 1 inch chunk, grated or minced
  • celery – 3 ribs, minced [or fennel]
  • acid – 1 TBS rice vinegar, lime, or lemon juice
  • soy sauce – 1/2 TBS, or fish sauce
  • toasted sesame oil – 1 1/2 tsp
  • mayonnaise – 1 tsp [optional]
  • toasted sesame seeds – for garnish [ or Japanese furikake*]
Kimchi Befriends Tuna


  1. Pour kimchi into a sieve over a bowl to capture the brine
  2. Chop the kimchi, and in a separate bowl combine with the chopped ginger, and celery
  3. To the kimchi brine add the vinegar or citrus juice, soy sauce, toasted sesame oil, and mayonnaise [if using]
  4. Taste the dressing for balance and adjust if needed [I like to use fish sauce here, and a touch more chili pepper flakes if it needs a spike of heat]
  5. Combine the kimchi and dressing and toss
  6. Serve with toasted sesame seeds or furikake*

*Furikake is a Japanese condiment of toasted nori and sesame seeds. It adds another punch of umami and nutrients. I find at Asian markets or Trader Joe’s

Recipe adapted from NYTimes

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