Kimchi Tuna Salad

This is my go to…

When I wake up and realize I don’t know what I have to make for lunch. I typically always have tuna in the pantry and kimchi in my fridge. Not to mention the other ingredients needed for this are typical grocery items for me. Keep reading for the how to for when you’re in a similar situation!

Serves 1 - can be doubled, etc to make more!

Ingredients:

• 1/2 avocado diced

• 1 can wild tuna (in glass if possible)

• Juice of 1 lime

• 1/4 cup kimchi small chopped

• 2 tbsp cilantro roughly chopped

• 1 scallion finely chopped

• salt and pepper

Method:

• Mix avocado and lime together until soft - adding salt at this time will help if your avocado is a little firm

• Mix in tuna and flake with a fork to combine

• Add in kimchi, cilantro and scallion and mix together

• Add salt and pepper to taste

To serve:

• Toast 2 slices bread and add a healthy scoop of tuna on each. Layer a slice of raw cheddar on each and warm in oven until melted - about 5 minutes

• Over a large bed of arugula with a squeeze of lemon serve optionally with grain free crackers - I love these from Simple Mills

• Wrap the tuna salad up in 2 warmed tortillas with a slice of cheddar (optional but good!) and a little arugula. If you wrap each one in a warm paper towel they will stay soft and good. Great for a quick lunch on the go! I love Siete Foods Cassava Flour tortillas

• Make a bento box of sorts and slice up cucumbers and bell peppers. Serve them with the tuna salad and crackers for different ways to “scoop” up the salad. This is my go to for when I’m traveling as it’s very easy to carry on. I love using this silicone container for this method.

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I hope you enjoy this as much as I do! Kimchi is so good for you but I’m not always in the mood for it so I love how this sneaks it in and adds a little kick. If you make this be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!

xx, Ashley