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Gochujang tuna salad with flatbread, nori, and vegetables

Gochujang Tuna Salad

Gochujang tuna salad takes your average tuna salad and makes it special with the addition of sweet, spicy and complex Korean gochujang.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main Course
Cuisine Korean
Servings 2 people

Ingredients
  

  • 2 5-oz cans water-packed tuna drained of water
  • 1 tbsp gochujang
  • ⅓ cup Kewpie mayo or substitute any other mayo
  • 2 scallions
  • ½ large stick celery
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • pinch shichimi togarashi for sprinkling on top, optional

Instructions
 

Prepare the vegetables

  • Slice the scallion into thin rounds.
  • Mince the celery into small pieces.

Mix the ingredients

  • Add all of the ingredients except the shichimi togarashi to a medium bowl.
    Ingredients for salad in a bowl before being mixed
  • Mix thoroughly with a spoon until well combined, with few chunks of tuna remaining.

Garnish and serve

  • Place the tuna salad in a serving bowl and garnish with shichimi togarashi.
  • Enjoy the tuna salad in a sandwich, on top of crackers, or as a dip with vegetables and pieces of nori.
Keyword Gochujang, Kewpie Mayo, tuna