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

INGREDIENTS:

• 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*]

INSTRUCTIONS:

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