Kimchi Tuna Salad

Name: Kimchi Tuna Salad
Cuisine: Korean
Ingredients: 8 ounces kimchi + 2 1/2 tablespoons kimchi juice; 1 tablespoon unseasoned rice vinegar; 1 1/2 teaspoons toasted sesame oil; 5 to 7 ounce canned tuna (preferably oil-packed), drained; 1 celery stalk, thinly sliced; 1 (1-inch) piece fresh ginger, peeled and sliced into 1/8-inch matchsticks; 2 1/2 tablespoons mayonnaise; 2 teaspoons roasted sesame seeds; 1-2 tablespoons thinly sliced green onions; Nori furikake (optional); Sriracha sauce (optional); Cooked soba noodles or rice