Kimchi Tuna Salad

Delicious. A little secret: drizzle a bit of melted butter into the salad for extra deliciousness. (Oh, and lose the celery.) Served on toasted sourdough. Yum.

I love kimchi, but it is scarce in rural Maine...I’ve made Emergency Kimchi with common cabbage (search the web) and it is delicious and authentic enough. Definitely making this with tuna and my staple, canned salmon as well. Great recipe!

Remember to put a bowl under strainer when you drain the Kimchi! If the ingredients hadn’t said “with juice” I would have dumped it all down the sink. Surprisingly good flavor which isn’t too spicy. I did goof and added 3T instead of 3 tsp of sesame oil. It probably softened the heat.

The kimchi tuna ratio seems a little high on kimchi for my American palate but I find this intriguing. I would try to add a little kimchi to my usual tuna salad with mayo and celery first and maybe also the other ingredients.

I've been looking for a way to enjoy kimchi in a way other than my go-to: using a fork, right out of the jar. This is an excellent recipe, easy, just in time for summer. I was hesitant to add the mayo but found that a couple of tablespoons kinda tied the room together without really altering the taste too much. Love it.

I was going to the fridge for fresh ginger, when I discovered a takeout container of picked ginger. I chopped it up and added it instead. It was really tasty. Kind of like a sweet pickle in western tuna salad.

This is so delicious! The celery isn’t really necessary since you already get a decent amount of crunch from the kimchi, but sesame oil and furikake seasoning are a must. This would go with any carb - toast, bagel, tortilla chips - but is great just on its own as well for a high protein snack. I don’t even like tuna all that much and this is so good!

My combo was cucumber, radish, and a half pound of tiny red boiled potatoes instead of celery. Did all the rest as written but made half and it was a nice light meal for 2. Sambal - about a T - gave a nice kick.

Delicious! Instead of tuna I used boneless & skinless canned salmon. I made it early in the day & had it for dinner - the marination time helped! I cut back on the celery & added fresh peas that I had gotten at the farmers market that morning. I also served it over a spring greens salad mix. I would try this with leftover rotisserie chicken as well!

Great recipe! Changes/notes I made: - Definitely add some mayo (about ¾ cup), I used Japanese mayo (e.g. Kewpie) - Mine needed salt and pepper - Used 12 oz tuna (dry weight, usually three cans) for 16 oz kimchi - Added two roughly chopped hard boiled eggs - Added two dollops of gochujang

This is a staple now that I have this recipe to riff on. Yesterday made it with some leftover cooked kale and collards, plus a couple of small tins of Portuguese mackerel instead of tuna. Have made it with Spanish sardines and some spare kohlrabi. Sometimes I add mayo, sometimes I add more sesame oil or lemon juice. We eat it with something starchy like rice, sourdough bread, pasta, whatever. Versatile, tasty, delicious. Thank you!

Amazing recipe Blown away by how I can now elevate my normal tuna lunch!

Delicious and perfect for a make ahead lunch. We loved it over soba noodles, including the picky 17 year old.

Great for a light lunch, I found the flavor balance perfect. If you don’t already enjoy kimchi this is probably a bit aggressive for an introduction. The celery adds good texture. I had mine over rice. Toasted sourdough is a good idea. It does call for some neutral base.