Lettuce and Tuna Kimbap
Easy Homemade Lettuce and Tuna Kimbap Recipe
Introducing a ‘Lettuce and Tuna Kimbap’ recipe that can be made simply with lettuce and canned tuna you already have at home. It’s relatively easy to make, perfect for a healthy and delicious homemade meal.
Ingredients- 4 sheets of Kimbap seaweed (nori)
- 1 can of tuna (drained)
- 4-8 fresh lettuce leaves
- 1 sheet of fish cake
- A little bit of kimchi
- 1.5 Tbsp sesame oil
- 1 pinch of salt
- 1.5 Tbsp mayonnaise
Cooking Instructions
Step 1
Drain the oil completely from the canned tuna. This will prevent the kimbap from being greasy and maintain a clean taste.
Step 2
To make it palatable for everyone, it’s good to reduce the spiciness and sourness of the kimchi. Prepare an appropriate amount and lightly rinse it under running water. Squeeze out any excess water thoroughly after rinsing, as this will prevent the inside of the kimbap from becoming soggy.
Step 3
Lightly toast the fish cake on a dry pan, flipping it over. This helps remove any raw smell and makes the texture softer. Once toasted, cut the fish cake into thin strips of a suitable size.
Step 4
Prepare the rice. Mix the warm rice with 1.5 Tbsp of sesame oil and a pinch of salt using a spatula. Since you’ll be adding mayonnaise and tuna, it’s best to season the rice slightly less salty to balance the overall flavors.
Step 5
Lay a sheet of kimbap seaweed, shiny side down, on a kimbap rolling mat. Spread the prepared rice evenly over about two-thirds of the seaweed. Leave the top edge of the seaweed bare to help seal the roll.
Step 6
Place the fresh lettuce leaves on top of the rice. Add the prepared fish cake and the well-drained kimchi. Drizzle 1.5 Tbsp of mayonnaise in a zigzag pattern over the filling. (Alternatively, you can mix the tuna and mayonnaise beforehand. Feel free to add other vegetables like cucumber or carrot for extra crunch.)
Step 7
Starting from the bottom edge, carefully roll the kimbap tightly, using the mat to help shape and compress it. Ensure the filling stays in place as you roll. Lightly moisten the top edge of the seaweed with water to seal the roll securely.
