Julie Piazza creates a recipe using preserved (old) ingredients with fresh ingredients (new). Read more about Chef Julie on page 26.
Ingredients
- 1 can (5 ounces) tuna, albacore or yellowfin, drained
- ¼ cup kimchi, The Brinery brand (Ann Arbor)
- 2 tablespoons chopped celery
- 2 tablespoons chopped sweet onion
- 2 tablespoons mayonnaise
- Shredded red cabbage
- Julienne carrot
- Microgreens
Preparation
METHOD
Place drained tuna in a mixing bowl and flake with a fork.
Chop the kimchi into pieces the same size as the celery and onion.
Add all ingredients to the bowl with the tuna and mix thoroughly with the fork.
Taste and adjust seasonings since every batch of kimchi is different! Add kimchi juice instead of salt and pepper!
Salad will keep in an airtight container in the refrigerator for 2 days.
SERVE
Enjoy the salad in lettuce leaves or open-faced on your favorite bread or cracker.
Garnish with shredded red cabbage, julienne carrots and microgreens.
About this recipe
CHEF NOTES
Instead of using canned tuna you can slow poach fresh tuna covered in olive oil at a low temperature in the oven (275 degrees F) until the fish is cooked through, about 30 minutes for 10 ounces.
