This Man's Cook Tuna Kimchi Salad
A quick and savory side dish made in just three minutes by mixing lean tuna with salty dried seaweed and fragrant spring chives, perfect as a fast rice companion.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you don’t squeeze out the tuna oil properly, the dish may become soggy quickly and develop a fishy taste, so squeeze it thoroughly.
- When using regular seasoned seaweed instead of dried seaweed, place it in a food-safe plastic bag and crush it finely by hand for convenience.
- After adding the spring chives and dried seaweed, avoid pressing too hard—over-mixing can bring out the raw smell from the chives and cause the seaweed to become sticky.
Recommended for
- People who need to make a quick side dish within five minutes when they have no suitable vegetable side ready before meals.
- Those living alone or beginners who find stove control or complex knife skills stressful.
- Individuals who want to use leftover seaweed or dried seaweed to create a unique and delicious side dish.
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