Ingredients

2 cans tuna (I prefer skipjack tuna packed in water), drained of liquid
1 can kimchi, drained of liquid + chopped finely
1/2 can mayo of choice
salt to taste

For serving:
rice
nori/gim of choice
toasted sesame seeds
sesame oil

Method

1. Drain tuna of any water and add to a medium sized bowl.

2. Add kimchi to an empty tuna can to measure, avoiding adding any kimchi liquid. Chop kimchi finely (I do this using kitchen scissors), then add to the bowl with the tuna.

3. Measure half a tuna can of mayo and add to the bowl with tuna and kimchi. Add a pinch of salt and combine. Taste and add more seasoning as needed.

4. Serve with rice, seaweed, toasted sesame seeds and sesame oil in your preferred method (ex. rice bowl, gimbap/sushi, rice balls).

Notes:

1. For a quick and delicious snack, serve your kimchi tuna mayo on rice crackers and/or seasoned roasted seaweed, or scoop it up with slices of cucumbers.