It is always great fun in my kitchen to fine tune an old favorite recipe, in this case (tuna salad) using 21st century nutrition principles while incorporating WOW flavor. I’ve also substituted wild tuna with using wild caught cod at times too. Both are marvelous! This recipe provides a delectable way to incorporate more omega 3s, vegetables and fermented food in each bite. Bon Appétit!

Print Recipe
Wild Tuna Kimchi Salad
Cuisine Fermented Corner, Mediterranean
Prep Time 15 minutes
Passive Time 30 minutes
Servings
1 person
Ingredients
  • 1 can Wild Planet Albacore Tuna
  • 1 medium shallot diced
  • 1 large celery stick sliced thin
  • 1 large carrot grated
  • 1/2 fuji apple diced into small pieces
  • 1/2 cup Mother-in-Law Nappa Cabbage Kimchi cut into small pieces
  • 1/2 lemon juiced
  • 1/2 tsp cracked black pepper
  • 2 tbsp Sir Kesingstons Organic Mayonnaise
Cuisine Fermented Corner, Mediterranean
Prep Time 15 minutes
Passive Time 30 minutes
Servings
1 person
Ingredients
  • 1 can Wild Planet Albacore Tuna
  • 1 medium shallot diced
  • 1 large celery stick sliced thin
  • 1 large carrot grated
  • 1/2 fuji apple diced into small pieces
  • 1/2 cup Mother-in-Law Nappa Cabbage Kimchi cut into small pieces
  • 1/2 lemon juiced
  • 1/2 tsp cracked black pepper
  • 2 tbsp Sir Kesingstons Organic Mayonnaise
Instructions
  1. Prepare vegetables and add to a bowl.
  2. Flake Wild tuna into bowl with fork.
  3. Add Kimchi.
  4. Squeeze lemon juice.
  5. Add cracked pepper.
  6. Mix in Mayonnaise.
  7. Place in Refrigerator and serve when ready.
Recipe Notes

Substitute: 

You can substitute spicy cod for an alternative to tuna.

Ingredients:

2 tbsp Zatarain's liquid crab boil

1/4 tbsp sea salt

2 filets of Full Circle Wild Caught Cod

Preparation:

Add water and crab boil to pot and bring to boil.

Add frozen cod and return to boil.

Reduce and simmer until cod

Drain and flake with salt.

 

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