Tuna mayo sauce — made with canned tuna and mayonnaise — is one of Korea's most beloved condiments. It pairs well not only with kimbap and sandwiches but also with salads.
This recipe features a cabbage tuna mayo salad that lets you enjoy the crisp texture of cabbage alongside the creamy richness of tuna mayo.
The cabbage adds a mild sweetness, while drained tuna keeps the flavor light and clean. A dressing based on mayonnaise and soy sauce, finished with ground sesame seeds, brings out a nutty depth. A handful of bonito flakes stirred in at the end adds a savory umami boost.
The whole dish comes together in about 10 minutes with no stovetop cooking — the cabbage is softened quickly and easily in a microwave instead of a pot.
Ingredients (serves 2–3)
One-third of a small head of cabbage (350g), one can of tuna (135g), one handful of bonito flakes
Dressing: 3 tablespoons mayonnaise, 1/2 tablespoon soy sauce, salt and pepper to taste
Directions
1. Slice the cabbage into slightly thick strips.
2. Place in a microwave-safe container, cover with plastic wrap, and microwave for 3 to 4 minutes. Let cool briefly, then squeeze out as much moisture as possible.
3. In a bowl, combine the drained cabbage, drained tuna and dressing ingredients.
4. Add the bonito flakes, season with salt and pepper, and toss everything together well.
5. Sprinkle with sesame seeds, transfer to a serving dish and enjoy.
Source: Woori's Table
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