tuna kimchi san choy bau
serves 2
ingredients
6 baby cos leaves
½ cup kimchi (I use Peace and Love from Byron Bay)
½ red onion (fine diced)
1 whole lemon juice
6 teaspoons of garlic aioli
185g can chilli tuna*
salt and pepper to taste
*choose ethically caught tuna and be mindful of heavy metals
method
Wash and dry baby cos leaves and arrange on plate. In a bowl add onion, tuna and lemon juice. Stir until combined. Top your lettuce leaves with the tuna mixture. Evenly sprinkle kimchi on top. At the bottom of each leaf add a teaspoon of garlic aioli. Season with salt and pepper. Enjoy.
