Tuna salad with a Korean twist
This is great for a super fast lunch or dinner in under 5 minutes (13 minutes if you have to boil the eggs) and is an awesome picnic or lunch to pack!
Per person
1 can 95g tuna (buy a good quality brand)
2 eggs hard boiled*
8 lettuce leaves (iceberg or baby cos) or use super greens (mix rocket, kale etc.)
1 tablespoon mayo
1/4 cup kimchi, chopped roughly*
1-2 tablespoons warm water
In a bowl whisk the mayo, water and chopped kimchi, including any juice. Add in the drained tuna and mix until combined. In your bowl rip up your greens and top with the cut boiled eggs and then top with the tuna mayo mix.
If taking as a lunch pack the mayo mix separately and add when ready to eat.
Eat. Be healthy. Be happy.
Mayo Basic Recipe
1 egg
1 tablespoon lemon juice
1 teaspoons dijon mustard
250ml (1 cup) olive oil
salt to taste
In your food processor place the egg, mustard and lemon juice and process on lowest speed. With blade still spinning add the oil slowly and in a steady thin stream. Once your mayo is ready add salt to taste. It lasts up to 2 weeks in the fridge and can be flavoured many ways. Experiment.
*on any given day I’ll boil eggs just so there are always some in the fridge so at times like this I can add them to a salad … or you’ll often find me at traffic lights eating them as a handy “breakfast on the go” … I peel em first and then store them in a container so they really are, good to go.
*the kimchi I use comes from the whole foods store on Smith street. The brand is The Fermentary – all their products are traditionally made using time, not tricked up additives.
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