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.
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.
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.
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
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.
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.
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
Haha, oh no! Def can adjust the spice level to taste (or try a less spicy chili crisp). Not sure…
It’s really nice and soft! I like Tonnino brand.
This was delicious BUT not only was it incredibly spicy( I had tears) but took about a sinkful of dishes…
I have never tried tuna ventresca. May I ask what brand you buy/recommend? I want to make this salad, but…
This was SO GOOD! Prepped all the components on Sunday and assembled the salad fresh for lunch. Great WFH lunch…
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