Korean Tuna Cucumber Salad

• 140 g canned light tuna in water, drained — Canned light tuna in water, drained
• 150 g cooked brown rice, chilled — Cooked long-grain brown rice
• 100 g, diced — Cucumber with peel
• 60 g, shaved into ribbons — Raw carrots
• 16 g gochujang — Gochujang
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g unseasoned rice vinegar — Unseasoned rice vinegar
• 15 g fresh lime juice — Fresh lime juice
• 5 g toasted sesame seeds — Toasted sesame seeds
• 12 g, thinly sliced — Raw scallion

Method

1. 1Measure ingredients: Whisk the gochujang dressingMeasure gochujang, reduced sodium soy sauce, rice vinegar, and lime juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Whisk the gochujang dressingWhisk gochujang, soy sauce, vinegar, lime juice, and 10 g cold water until smooth and pourable.Look for: No gochujang lumps remain and the dressing falls in a thin red ribbon.Safety: Check gochujang and soy labels for soy and wheat allergens and use clean utensils.
3. 3Prepare tuna and vegetablesPress excess water from the tuna and flake it into bite-size pieces.Look for: The prepare tuna and vegetables stage is complete and ready for the next action.
4. 4Pat cucumber dryPat cucumber dry, shave the carrot, and slice the scallion.Look for: The tuna is moist but not dripping and the cucumber surface looks dry.Safety: Use tuna from an intact can, refrigerate it promptly after opening, and avoid sharp can edges.
5. 5Toss with the gochujang-lime dressingBreak up the chilled rice in one bowl, add the tuna, cucumber, carrot, and half the scallion.Look for: Everything is evenly positioned and ready for the next action.
6. 6Toss for 30 seconds with the prepared gochujangToss for 30 seconds with the prepared gochujang, soy, rice-vinegar, and lime dressing. Top with the sesame seeds and remaining scallion.30 secLook for: Every rice clump is separated and lightly coated while the tuna retains visible flakes.Safety: Use rice that was cooled promptly and held at 40°F or below; serve cold and return the salad to refrigeration within 2 hours.