Tuna and Salmon Kimchi Pasta

I really want to call this a noodle casserole, but it’s not really a casserole because it didn’t go in the oven. And I also didn’t actually use a noodle shaped pasta either. Buuuuut tuna noodle casserole is totally the vibe of this dish. Or maybe it reminds me more of Tuna Helper.

I was originally going to make this with just tuna, but I live on the east coast and snow storms happen, so you just wind up grabbing what you have. Sometimes, I’m not down to take a trek in the snow for canned tuna. The other bomb thing about the combo is I love tuna and salmon. When I get sushi, I’m always torn if I should get a spicy tuna roll or a spicy salmon roll. Now, I can have it all.


  • 1/2 pound of orecchiette
  • 2 cubes of frozen garlic or 2 garlic cloves smashed
  • 3T EVOO
  • 1t red pepper flakes
  • 3 cans of tuna (15oz total)
  • 4 pouches ready to eat salmon (10oz total)
  • 1 15oz can peas
  • 8 servings of kimchi, chopped* (240g)
  • 2T gochujang chili paste

*I believe you can buy it chopped. If your knife skills are a little weak, you can quickly cut it with meat scissors. Worked like a charm for me.


  1. Add pasta to a pot and cover with water. Sprinkle salt and cook until al dente.
  2. Drain pasta, saving a few tablespoons of pasta water.
  3. In a 12in skillet, heat EVOO over medium-high heat and add red chili flakes and garlic. Cook until fragrant.
  4. Lower heat to medium and add kimchi to skillet.
  5. Add tuna and salmon to skillet and mix until the fish is fully flaked/broken apart.
  6. Stir in peas.
  7. Add pasta and mix. By now, this kimchi is looking kind of pale. But there’s an ingredient to help get us a nice hue.
  8. Stir in gochujang chili paste. You may need to add the reserved pasta water to help blend in the chili paste.
  9. Once everything is uniformly coated, you’re done!

Calories: 448
Carbs: 49
Fat: 11
Protein: 34
Fiber: 6
Sugar: 10

Serves 5


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