Ventresca Tuna and Cucumber Salad with Chili Crisp
This Ventresca Tuna and Cucumber Salad isn’t your average pantry lunch. Buttery ventresca, salt-smashed cucumbers, and kelp chili crisp get finished with a toasty panko-sesame crunch and a cool swipe of labneh. Bright, savory, and crisp in 15 minutes, it eats like a restaurant plate without the reservation.
Let’s be honest: most canned tuna feels like a sad desk lunch. But this Ventresca Tuna & Cucumber Salad with Chili Crisp is the Cadillac of tuna salads.
I grew up on the canned “chunk light” classics, but everything changed when I discovered Ventresca. It’s the buttery, marbled belly meat of tuna. When you pair that richness with the jagged, salt-smashed crunch of cucumbers and a hit of briny Kelp Chili Crisp, it’s a flavor bomb!
This is the salad for the nights when you’re short on time but refuse to settle for boring. It’s elegant and flavorful, and it’s all done from the comfort of home. Whether you’re batch-prepping lunch for a busy week in the city or treating yourself to an aesthetic solo dinner, this bowl delivers restaurant-level payoff in just 15 minutes.
What makes ventresca tuna cucumber salad different?
A texture-first transformation
Most tuna salads are “mayo-heavy”. We’re doing the opposite. By using Ventresca tuna and keeping the flakes large and velvety, the fish becomes the star. Instead of a bowl of mush, you’re getting a sophisticated play on textures: tender fish, crisp cucumbers, and a crunchy shower of toasted panko and sesame seeds.
Designed to stay crisp (no soggy cucumbers)
Smash + salt the cucumbers and you’re basically giving them a little spa day. They release extra water, concentrate their flavor, and keep their crunch so the dressing doesn’t turn the bowl into a puddle five minutes later.
Ingredient notes
Ventresca tuna
Ventresca tuna is the belly cut of the fish—think of it as the tuna equivalent of pork belly. It’s naturally higher in fat than standard canned tuna, which is why it tastes so rich and tender.
Where to buy: Look for jarred or tinned ventresca labeled “tuna belly” at specialty grocers, Italian markets, and many well-stocked supermarkets. It’s also easy to find online (Ortiz is a common one, but it can be pricy). I usually go for Tonnino when I can score a jar between $6–10.
Substitute: If you can’t find ventresca, swap in high-quality oil-packed tuna (preferably yellowfin or albacore). Water-packed tuna works, but it won’t have the same tender texture—so consider adding extra olive oil to the dressing.
Persian cucumber
Persian cucumbers are small, thin-skinned cucumbers with a clean flavor and a crisp bite. They’re less watery, have fewer seeds, and don’t need peeling.
Quick pickled red onion
Quick-pickled red onions take a short soak in rice vinegar to mellow out their sharp bite. Instead of tasting harsh or spicy (like raw onion can), they become brighter, tangier, and lightly crisp.
Arugula and cilantro
Peppery arugula + fresh cilantro keep this salad…well, a salad! The arugula brings a little bite, the cilantro adds a bright, citrusy lift, and together they balance the rich ventresca and spicy chili crisp.
Panko & sesame crunch
A simple mix of panko breadcrumbs and sesame seeds gets briefly toasted until golden, then tossed with lemon zest and salt. It’s a tiny extra step that makes a huge difference.
Tip for buying: Regular panko is perfect here, but if you want a little extra flavor, look for Japanese-style panko like this (often flakier and lighter than standard breadcrumbs). Any sesame works—white sesame is classic and mild; black sesame is slightly earthier and looks dramatic.
Kelp chili crisp-sesame dressing
I can’t resist a sesame-forward dressing. Toasted sesame oil brings deep, nutty richness, and when you pair it with kelp chili crisp you get something savory, gently spicy, and super aromatic.
Substitute: You don’t have to use kelp chili crisp. Use can your favorite regular chili crisp.
Labneh
Labneh (aka strained yogurt) is the creamy base that makes this salad feel extra luxe. It’s thicker than Greek yogurt, kinda cheesey tasting, and spreadable. Mixed with a little kelp chili crisp, it becomes a cool, spicy, creamy swoosh that balances all the flavors on top.
Substitute: If you can’t find labneh, full-fat Greek yogurt is the easiest swap. For an even richer base, make strained Greek yogurt. Just spoon it into a fine-mesh strainer or cheesecloth for 20–30 minutes.
Step-by-Step Instructions
Salt the cucumbers. Trim the cucumbers, smash until they crack, then chop into bite-sized pieces. Put the cucumbers in a bowl, add a big pinch of salt, toss, and let them drain while you prep the rest.
Soak the red onions. Slice the red onions, then place in a bowl and cover with rice vinegar. Let it soak while you prep the rest.
Toast the panko-sesame crunch. Heat a large skillet over medium. Add panko and sesame seeds and toast, stirring constantly, until golden. Transfer to a plate, season with salt and lemon zest, and toss.
Make the chili crisp dressing. In a large bowl, whisk together kelp chili crisp, sesame oil, lemon juice, and tamari until smooth. Season with salt and pepper to taste.
Make the labneh base. Mix labneh (or Greek yogurt) with kelp chili crisp to taste, then set aside.
Assemble the salad. Add tuna, drained cucumbers and onions, arugula, cilantro, and most of the panko mix to the bowl with the dressing. Toss gently to keep the tuna in big flakes, then season to taste.
Tips for making this recipe
Be gentle with the tuna
Because it’s so delicate, ventresca needs a gentler touch. If it’s oil-packed, tip the jar and let the oil pour off slowly, then use a fork to lift the pieces out. Fold it into the dressing just enough to coat—this keeps those big, gorgeous flakes intact (and prevents it from turning into tuna confetti).
Keep the cucumbers crunchy (not soggy)
Smashed cucumbers mean more surface area, which means more dressing clings. But they can also dump water fast. The fix is simple: salt the smashed cucumbers in a fine-mesh strainer while you prep everything else. This pulls out excess moisture so your dressing stays flavorful and your salad stays crisp.
Season to taste
This salad is all about balance: salty + bright + spicy + nutty. The exact “perfect” will depend on your tuna (how salty/ oily it is), your chili crisp (how spicy it is), and your lemon (how tart it is). Add more or less depending on your preference.
Variations and add-ins
- Dial the heat up or down: Start with less kelp chili crisp in the dressing, then add more on top when serving.
- Switch up the greens: Baby spinach, mixed greens, or thinly sliced napa cabbage all work.
- Add more vegetables (and crunch): Toss in thin-sliced radishes, celery, or shredded cabbage.
- Play with the herbs: Cilantro is bright and fresh, but Thai basil is so good here, especially if you’re cilantro-averse.
- Change the topping: Use crushed rice crackers, toasted breadcrumbs, or chopped nuts like almonds or pistachios. No sesame? Try pepitas or sunflower seeds.
- Make it more filling: Add avocado, serve over rice or quinoa, or pile it onto toast. It’s also great wrapped in lettuce cups.
Frequently asked questions
This salad will last in the refrigerator for 3-5 days, though texture-wise, it’s probably best after the first 2-3 days. Store the mixed salad in an air-tight container.
You can buy it at many well-stocked supermarkets where you’ll find regular tuna. It’s also easy to find online.
Yes, but the salad won’t have the same silky texture—so consider adding extra olive oil to the dressing.
Yes — it can be gluten-free with one easy swap. Use gluten-free panko, or swap in crushed rice crackers or toasted gluten-free breadcrumbs for the same crispy topping vibe.
More salad recipes
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Black Bean & Corn Salad (No Cook)
Chili Crisp Tricolore Salad with Spicy Tahini
Roasted Kabocha Squash and Fennel, Kale and Toasted Hazelnut Salad
Ventresca Tuna and Cucumber Salad with Chili Crisp
Ingredients
Equipment
Method
- Salt the cucumbers. Smash the Persian cucumbers lightly with the side of a knife or the bottom of a jar, just until they crack and go a little craggy. Rough-chop into bite-size pieces. Toss them in a fine-mesh strainer set over a bowl with a couple good pinches of salt to pull out excess water. Let them drain while you prep everything else.
- Soak the onions. Add the sliced red onion to a bowl and cover with rice vinegar until submerged. Give it a stir and let it sit for 10–20 minutes. When you’re ready to assemble, drain well.
- Toast the panko–sesame crunch. Heat a large skillet over medium-high heat for about 1 minute, until it feels hot when you hover your hand above it. Add the panko and sesame seeds and toast, stirring frequently, until the mix turns deep golden and smells nutty, about 1 to 2 minutes. It can go from “perfect” to “oops” fast at the end, so don’t walk away!Slide the toasted panko onto a plate to stop the cooking. While it’s still warm, season with a few pinches of salt and toss with the lemon zest. Set aside to cool.
- Make the dressing. In a large mixing bowl, whisk together 3 tablespoons kelp chili crisp (see Note 2), toasted sesame oil, lemon juice, and tamari until combined. Season with salt and pepper to taste.
- Make the chili crisp labneh. In a small bowl, stir the labneh or Greek yogurt with the 2 tablespoons kelp chili crisp until creamy and streaked. Taste and adjust, adding more labneh if too spicy, or more chili crisp if not spicy enough.
- Drain and dry. Press the cucumbers gently with paper towels to squeeze out a little more liquid. Drain the onions well.
- Assemble the salad. Add the ventresca tuna to the bowl with the chili crisp dressing and gently break it into large flakes—think “luxurious chunks,” not shredded. Add the drained cucumbers, drained onions, arugula, cilantro, and about two-thirds of the panko–sesame crunch. Toss carefully so the tuna stays in big pieces. Taste and adjust with more lemon, salt, or pepper.
- Plate and serve. Schmear a generous layer of the chili crisp labneh onto each plate. Pile the salad on top. Finish with the remaining panko–sesame crunch, a final squeeze of lemon, and cracked black pepper. (see Note 4)
- Storage note. Store the mixed salad airtight in the fridge for 3–5 days, but it’s best in the first 2–3 days for peak texture. If you’re planning ahead, keep the remaining panko–sesame mix separate and sprinkle right before eating to maintain it's crunch.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!This was SO GOOD! Prepped all the components on Sunday and assembled the salad fresh for lunch. Great WFH lunch…
Thank you so much! Wo glad that you enjoyed it!
Love this post!
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