Kimchi Tuna Salad – The New York Times

I came up with this kimchi tuna salad recipe when I was just trying to pull together what I had to make a meal. Drain the kimchi, and you use the kimchi juice as the start of the dressing. Balance it with sesame oil and rice vinegar. Chop up the kimchi. Add that and tuna, celery and fresh ginger for crunch. If you want it creamy, you could add mayonnaise. If you want it even spicier, you could add chili paste or chili flakes. And then because it is so intense, I do like to eat it with something a little mild, like rice, boiled potatoes, some noodles, or even between burger buns.