Korean Angelica and Tuna Salad recipe - ingredients, nutrition and when to eat it
This spring salad brings together blanched Korean angelica shoots, tuna, and leafy greens with a dressing.
This spring salad brings together blanched Korean angelica shoots, tuna, and leafy greens with a dressing. The shoots’ pleasantly bitter aroma pairs with the tuna’s mild flavor. It’s a lovely choice for a light lunch.
Salads & light · 15 minutes to cook
Tips: Rinse the Korean angelica shoots in cold water after blanching to keep their flavor and color fresh.
Tips: Drain the tuna well so its oil doesn’t wilt the leafy greens.
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Ingredients (1 serving)
- Fatsia shoots — 80 g
- Canned tuna — 0.5 can
- Baby greens — 1 handful
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Toasted sesame seeds — 1 tsp