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
Note 1. Swap the panko for gluten-free panko (best 1:1), then toast it the same way until it smells nutty and turns deep golden. Use can also use crushed rice crackers (like plain rice crackers or GF “rice crumbs”).
Note 2. Use any chili crisp you love (Lao Gan Ma, Fly By Jing, etc.). If your chili crisp isn’t very savory, add one of these to mimic the kelp-y umami: a tiny pinch of MSG, a crumble of nori, or an extra splash of tamari.
Note 3. Ventresca is the “luxury cut” (buttery, rich), yet you can absolutely sub in oil-packed tuna, good canned salmon, or even sardines if you like bolder flavor. If using water-packed tuna, add an extra drizzle of olive oil to keep the salad lush.
Note 4. For a complete meal, serve with steamed rice or crispy smashed potatoes, and pour a chilled glass of dry Riesling.