Kimchi Tuna Salad (Gluten-free, Dairy-free)

Step 1

Place a colander in a medium bowl and drain the kimchi. Press on the kimchi with the back of a spoon or cup to get more liquid out. Coarsely chop the kimchi; this should work out to be about 2 cups now.

Step 2

To the medium bowl with the kimchi juice, add the rice wine vinegar, fish sauce, mayo, red pepper flakes and sesame oil; whisk to combine. Stir in the tuna and chopped green onion, breaking up the tuna into large chunks.

Step 3

Add the chopped kimchi and stir to combine. If it seems like there is too much liquid for your taste, feel free to drain a bit off. I like it with a lot of liquid as a “dressing.”

Step 4

Serve with a sprinkle of sesame seeds or Furikake. The salad keeps in the refrigerator for up to 5 days.