Kimchi Tuna Salad

This meal has the 3 P’s! Probiotics, protein, and powerful flavor. And it comes together in less than 30 mins.

By Sarah Gorman

Ingredients

• 2 cups kimchi*

• 3 tablespoons rice vinegar

• 2 teaspoons fish sauce

• 3 teaspoons toasted sesame oil

• 3 Tablespoons mayonnaise

• ½ teaspoon red pepper flakes

• 4 5 oz. canned tuna, drained

• 3 green onions*, sliced thin

• 1 tablespoon sesame seeds

• 1 head lettuce*

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. Drain the kimchi using a colander, pressing it into the colander to extract as much juice as you can. This prevents the tuna salad from being on the soggy side.

2. Chop the kimchi and measure out ¼ cup of the kimchi juice to stay in the bowl. Save the rest of the juice to marinate chicken or to make a kimchi aioli.

3. Add remaining ingredients and stir to combine. Taste and add more vinegar, mayo, salt, or red pepper flakes — whatever tastes good to you!

4. Scoop servings of kimchi tuna salad into lettuce leaves and sprinkle sesame seeds on top. Enjoy!