Kimchi Tuna Salad
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3
By cooking.nytimes.com
Kimchi Tuna Salad
Instructions
Cook:10min
Updated at: Thu, 01 Jan 2026 06:14:26 GMT
Nutrition balance score
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Ingredients
4 servings
1 x 16 ouncecabbage kimchi
jar, including juice
2 tablespoonsrice wine vinegar
unseasoned, plus more to taste, or lemon or lime juice or 1 tablespoon fish sauce
3 teaspoonstoasted sesame oil
plus more to taste
10 ouncescanned tuna
preferably oil-packed, drained
6celery stalks
thinly sliced crosswise
1 piecefresh ginger
peeled and thinly sliced into less than 1/4-inch-thick matchsticks
mayonnaise
optional
Red-pepper flakes
gochugaru or sambal oelek, optional
1 tablespoontoasted sesame seeds
or furikake, optional
Instructions
View on cooking.nytimes.com
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Notes
7 liked
0 disliked
Delicious
Easy
Under 30 minutes
Go-to
Makes leftovers
