Kimchi Tuna Salad Sandwich

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Caroline Chambers Website
Rated 5.0 based on 2 customer reviews
Kimchi Tuna Salad Sandwich
Kimchi Tuna Salad Sandwich
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  • 1 1/2 tablespoons vegenaise or mayonnaise
  • 1 to 3 teaspoons sriracha (depending on spiciness preference)
  • 1 lime, juiced
  • 1 teaspoon soy sauce
  • One 6.5 ounce can albacore tuna in water, drained
  • 2 tablespoons kimchi, finely chopped
  • 1 scallion, thinly sliced
  • 4 pieces of sandwich bread, toasted
  • 1/2 avocado, thinly sliced
  • 1/4 cup fresh cilantro leaves


  1. Stir together the vegenaise, sriracha, lime juice and soy sauce in a medium bowl. Add the drained tuna and mix in thoroughly. Allow to sit in the refrigerator for at least 10 minutes.
  2. Divide the tuna salad onto two pieces of toasted sandwich bread. Top with avocado slices, cilantro, and the second piece of bread. Enjoy immediately!
Mealthy tip:

Substitute pulled chicken, or chickpeas for a vegetarian alternative.


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What others are saying

Image of Aja A
October 12, 2017 at 7:03am

Aja A says:

Used the remainder of my kimchi to make this for lunch today. So good. I served it in lettuce cups to minimize the amount of gluten for the day. Also did half Greek yogurt and half mayo.

Image of Megan Leahy
September 21, 2017 at 2:33am

Megan Leahy says:

Awesome! I'm pescetarian and always looking for new dishes that are quick and easy to prepare. Thanks Caroline!