Kimchi Tuna Salad with Cucumber

Name: Kimchi Tuna Salad with Cucumber and Yogurt
Total time: 30 min
Ingredients: 3 cups smashed and roughly chopped Persian cucumbers; Kosher salt (to taste); ⅔ cup panko breadcrumbs; ⅓ cup sesame seeds; ½ to 1 tablespoon gochugaru ((See Note 1)); 1 lime; Kosher salt (to taste); 1 to 2 tablespoons kimchi paste or gochujang ((See Note 2)); 1 tablespoon rice vinegar; 1 tablespoon fresh lime juice (plus more to taste); 2 teaspoons toasted sesame oil; ½ tablespoon tamari; 1 to 2 teaspoons fish sauce (to taste); 2 cups labneh or Greek yogurt; 2 to 4 tablespoons kimchi paste or gochujang (to taste (See Note 3)); 1 to 2 tablespoons fresh lime juice (optional); Cold water (as needed to loosen); 1 pound 2 jars oil-packed Ventresca tuna, gently drained; 1 cup roughly chopped kimchi; ½ cup julienned carrots; ¼ cup thinly sliced scallions; ¼ cup roughly chopped fresh cilantro leaves and tender stems; 1, 5- ounce box baby spring greens

This kimchi tuna salad with cucumber is tangy, spicy, creamy, and crunchy all at once — and it comes together in about 30 minutes. It’s the kind of meal that feels like a treat on a Tuesday night, which is exactly the kind of cooking I’m always chasing.

If you’re familiar with my recipes, you know I love riffing on tuna salad. It’s a humble, underrated meal that most people don’t think twice about — but when you treat the ingredients with a little respect, it can be genuinely great.

The kimchi connection came naturally. It has an incredible ability to do a lot of heavy lifting in a dish, adding a funky, slightly sour, and salty taste all at once. Paired with good quality tuna and smashed cucumbers, it transforms what could be a forgettable lunch into something you’d look forward to eating.

This version also uses labneh or Greek yogurt as a saucy base, which keeps things lighter and adds a tangy creaminess without any mayo. And a panko-sesame crunch on top ties it all together.

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Why This Kimchi Tuna Salad is Different

More like a salad less like a sandwich

Most tuna salads are built to sit between two slices of bread. This one isn’t. The smashed cucumbers, spring greens, julienned carrots, and fresh cilantro give it real texture and freshness — it eats more like a composed salad that happens to have tuna in it. Lighter, brighter, and a lot more interesting.

Flexible and customizable

The components are designed to work independently. Make the kimchi sauce, the dressing, and the crunch ahead of time, then mix and match however you want — salad bowl, grain bowl, wrap, or toast. Think of it as a mini meal prep that fits into whatever your week looks like.

Ingredient Notes

Tuna: Not all canned tuna is created equal. For this recipe, I strongly recommend oil-packed tuna — ideally Ventresca tuna, which is the belly cut of the fish. It’s richer, more tender, and has a flavor that stands up to the kimchi. If you’re using tuna packed in water, it’ll work — just know that the final dish will be leaner in flavor and texture.

Kimchi: Not all kimchi is created equal, and for this recipe the quality matters. You want a well-fermented kimchi — one that’s had some time to develop its funk. Freshly made kimchi is milder and sweeter; aged kimchi is tangier and more complex, which is exactly what you want here.

Cucumbers: Persian cucumbers are the best call here. They’re seedless, thin-skinned, and have a clean crunch that holds up well. English cucumbers work too, just remove the seeds before chopping.

Labneh or Greek Yogurt: This is the base of your salad and you and you can choose between two option:

Labneh is a strained yogurt cheese common in Middle Eastern cooking — it’s thicker and tangier than Greek yogurt (I like this one), and it makes a noticeably creamier sauce.

Greek yogurt is a seamless everyday swap and easier to find. Either way, you’re getting a bright, protein-rich alternative to mayo.

Panko and Sesame Seeds: Toasting panko breadcrumbs completely transforms the texture of the finished dish. It adds crunch, nuttiness, and a little heat. Make extra — you’ll want it on other things.

Step-by-Step Instructions

1. Salt and drain the cucumbers. Smash, chop, season with salt, and let them sit in a strainer while you prep everything else.

2. Toast the panko-sesame crunch. In a dry skillet over medium heat, toast panko and sesame seeds until deeply golden and nutty. Off the heat, stir in gochugaru, lime zest, and a pinch of salt.

3. Make the dressing. Whisk together kimchi paste, rice vinegar, lime juice, sesame oil, tamari, and fish sauce. Taste and adjust — it should be bright, a little funky, and savory.

4. Make the kimchi sauce. Stir together labneh or Greek yogurt with kimchi paste until smooth. Loosen with a splash of cold water if needed. This is the base your salad sits on.

5. Build the salad. Pat the cucumbers dry. Add them to the dressing bowl along with the tuna, chopped kimchi, julienned carrots, scallions, and cilantro. Fold gently then add the spring greens and half the panko crunch, then fold once more.

6. Plate and serve. Swoosh the yogurt sauce across each plate. Pile the salad on top. Hit it with the remaining panko crunch and a squeeze of fresh lime.

What to Serve with Kimchi Tuna Salad

One of the best things about this recipe is how flexible it is! Prep all the components and serve it multiple ways.

Salad bowl: the base version, exactly as written
Wrap: roll it up in a flour tortilla or flatbread
Grain bowl: spoon it over steamed short-grain rice for a heartier meal
Sandwich: pile it onto thick toast with a little extra kimchi sauceMore protein: Bulk it up further by adding hard-boiled eggs, shrimp, or chickpeas.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes — prep all the components up to a day ahead and store them in their own separate container. Store the panko crunch in the pantry so it stays crunchy. Combine everything just before serving. The dressed salad is best eaten the same day. Components stored separately will last up to 3 days.

Can I use regular canned tuna?

Yes — regular canned tuna works fine. If you’re using water-packed tuna, drain it thoroughly and pat it dry before adding it to the bowl. The flavor will be leaner than oil-packed, so you may want to add an extra drizzle of oil to compensate. Solid white albacore holds together better than chunk light if texture matters to you.

How can I use leftover kimchi?

Kimchi is one of the most versatile ingredients in the fridge. Beyond this salad, it’s great stirred into scrambled eggs, folded into fried rice, layered onto a grilled cheese, or added to noodles dishes.

More No-Mayo Tuna Salad Recipes

Endive Salad with Crispy Chickpeas and Tuna
Mediterranean Tuna Salad with Olives and Capers
Ventresca Tuna and Cucumber Salad with Chili Crisp

Kimchi cucumber tuna salad with carrots, fresh herbs, sesame seeds, and creamy yogurt sauce on a plate.

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Kimchi Tuna Salad with Cucumber and Yogurt

This kimchi tuna salad with cucumber is tangy, spicy, creamy, and crunchy all at once — and it comes together in about 30 minutes. It's the kind of meal that feels like a treat on a Tuesday night, which is exactly the kind of cooking I'm always chasing.

Print Recipe Pin Recipe

Total Time 30

Servings: 4

Course: Dinner, lunch, Salad

Cuisine: American, Korean

Calories: 876

Ingredients Equipment Method Nutrition Video Notes

Ingredients

For the Cucumbers

3 cups smashed and roughly chopped Persian cucumbers
Kosher salt to taste

For the Panko-Sesame Crunch

⅔ cup panko breadcrumbs
⅓ cup sesame seeds
½ to 1 tablespoon gochugaru (See Note 1)
1 lime
Kosher salt to taste

For the Dressing

1 to 2 tablespoons kimchi paste or gochujang (See Note 2)
1 tablespoon rice vinegar
1 tablespoon fresh lime juice plus more to taste
2 teaspoons toasted sesame oil
½ tablespoon tamari
1 to 2 teaspoons fish sauce to taste

For the Spicy Yogurt Sauce

2 cups labneh or Greek yogurt
2 to 4 tablespoons kimchi paste or gochujang to taste (See Note 3)
1 to 2 tablespoons fresh lime juice optional
Cold water as needed to loosen

For the Salad

1 pound 2 jars oil-packed Ventresca tuna, gently drained
1 cup roughly chopped kimchi
½ cup julienned carrots
¼ cup thinly sliced scallions
¼ cup roughly chopped fresh cilantro leaves and tender stems
1, 5- ounce box baby spring greens

Equipment

Method

Salt the cucumbers. Trim the cucumbers, then smash them with the side of a large knife, rolling pin, or the bottom of a sturdy measuring cup until they crack open. Roughly chop them into bite-size pieces and place them in a fine-mesh strainer set over a bowl. Season with two pinches of salt and toss well. Let the cucumbers sit while you prepare the rest of the recipe.
Make the panko sesame-crunch. Heat a large skillet over medium heat. Add panko and sesame seeds and cook, stirring often, until the panko turns deeply golden and the sesame seeds smell nutty, 5 to 8 minutes. Lower the heat if the crumbs start browning too quickly.
Transfer the mixture to a plate or shallow bowl. While still warm, stir in the gochugaru, zest of 1 lime, and a pinch of salt. Set aside to cool.
Make the dressing. In a large bowl, whisk together the kimchi paste or gochujang (See, Note 1), rice vinegar, lime juice, sesame oil, tamari, and fish sauce until smooth and glossy. Taste and season with more tamari or lime juice.
Make the kimchi sauce. In a medium bowl, stir together the labneh or Greek yogurt and kimchi paste or gochujang until smooth. Taste and adjust with lime juice if you want it tangier.
Finish the salad. Gently shake the cucumbers to drain off any excess liquid, then pat them dry with paper towels. Add them to the bowl with the dressing, along with the drained tuna, chopped kimchi, carrots, scallions, and cilantro.
Fold gently to coat everything without breaking up the tuna too much. Add the baby greens and about half of the panko-sesame crunch, then fold again just until the greens are lightly dressed.
Plate and serve. Spread a generous swoosh of kimchi sauce onto each plate. Pile the salad over top, then finish with more panko-sesame crunch and a squeeze of fresh lime.

Nutrition

Serving: 1gCalories: 876kcalCarbohydrates: 38.5gProtein: 52.8gFat: 56.5g

Video

Notes

If you don’t have gochugaru, substitute with half the amount of crushed red pepper flakes.
If you’re using gochujang, which is sweeter and thicker than kimchi paste, add another squeeze of lime juice to brighten it up.
If you’re spice-sensitive, start with the smaller amount. You can always add more heat, but you can take away heat once added!