Korean Yellowfin Tuna Salad
This is a delicious way to utilize leftovers or create the tastiest tuna salad ever!
Servings: 8 sandwiches
Ingredients
- 1/2 lb Korean Tuna Use whatever leftovers you have from the recipe linked!
- 2/3 C Kewpie mayo more or less depending on amount of fish and the consistency you like
- 2-4 stalks celery finely chopped
- 1 tsp gochujang
- 2 green onions chopped
- salt to taste
- pepper to taste
Serve with:
- bread or seaweed optional
- white rice optional
Instructions
- In a large bowl, shred your tuna so it is nice and flaky.
- Combine all ingredients until well incorporated. Taste and add more salt/pepper/gochujang/mayo depending on your preference.
- I prefer this chilled but it can be eaten as is.
- Can be served alone, on bread, or, my favorite, on seaweed with some white rice! Enjoy!