The classic tuna sandwich gets an upgrade with elements of a tuna mayo kimbap.

Tuna Mayo Sandwich

Serves 2 - 3

I love tuna mayo kimbap. The first bite of a triangle kimbap with its crisp gim exterior contrasting the rice and creamy tuna center is literally heavenly but, fresh kimbap from a shop is the pinnacle of the tuna mayo kimbap eating experience. My favorite is when shops add perilla to the kimbap in addition to the carrots, danmuji and burdock.

This sandwich takes elements from a tuna mayo kimbap eating experience and puts it on a bun instead of served wrapped in rice because I wanted a tuna sandwich but also a kimbap.

Ingredients

10g (1.25 t) wasabi paste

20ml (4 t) soy sauce

160g (0.50 c) mayo

7ml (1.5 t) sesame oil

2g (0.50 t) ground black pepper

2g (0.50 t) kosher salt

85g (2 medium) celery stalks, small dice

65g (0.50 medium) bell pepper, small dice

50g (2 - 3) scallions, whites and greens sliced

2 garlic cloves, minced

2- 135g (2- 5oz) cans tuna, drained

Finishing

3 kaiser rolls

Cabbage leaves, torn to fit the rolls

12 perilla leaves, stems trimmed

*12 gim sheets 

Serving

Cucumber wedges

Potato chips

Method

1.      In a medium mixing bowl place the wasabi paste and soy sauce.

• Mix the wasabi with the soy sauce until it dissolves completely.

I like to do this as the first step as it can sometimes be difficult to get the wasabi to combine completely with the remaining ingredients.

• Add the mayo, sesame oil, salt and pepper mixing until smooth.

• Add the vegetables mixing well.

• Add the tuna stirring until well combined.

• Taste and adjust seasoning and mayo as desired.

• Refrigerate for 1 hour.

• Taste and adjust again as necessary.

2.      On the bottom half of a sliced roll lay the cabbage leaves, cup side up.

• Top with 4 perilla leaves then tuna salad finishing with 4 overlapping gim sheets.

• Top with the other half of the bun.

3.      Serve.