tuna kimchi san choy bau

serves 2


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


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.

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