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Mar 3, 2022

Kimchi Tuna Salad

Prep Time: 10

Cook Time: 0

5 from 2 votes

This salad can simply be served over rice or greens or piled onto slices of thick sourdough bread and griddled for a Korean twist on the classic tuna melt.

Kimchi Tuna Salad tuna melt with cheese.

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This isn’t your average tuna salad! Packed with bold flavor, this kimchi tuna salad combines canned tuna with spicy, tangy kimchi for a unique twist on the classic. Kimchi, a staple in Korean cuisine made from fermented cabbage and red pepper seasoning, adds crunch, heat, and depth of flavor that pairs perfectly with tuna. Enjoy it on its own, as a sandwich filling, served over fresh greens, or turn it into the ultimate comfort food with a kimchi tuna melt. If you’re a fan of tuna salad sandwiches give this lemony tuna salad sandwich a try.

	Why You’ll Love This Recipe
	Bold, unique flavor. Tangy kimchi transforms classic tuna salad into something exciting and crave-worthy.
Quick and easy. Just a few pantry staples and a jar of kimchi come together in minutes.
Protein-packed. Canned tuna makes this a filling, high-protein meal or snack.

Tips For Cooking with Scallops

Ask for dry scallops at the seafood counter. “Dry-packed” means that they are without added preservatives. “Wet” scallops are those that have been soaked in a bath of phosphates to add water weight as well as to keep the scallops fresh longer.
When they cook, the scallops absorb water leaving the wet scallops smaller and tougher. Since “dry-packed” scallops have less liquid to release during the cooking process, they end up with a beautiful caramelized sear.
If you’ve ever seen “diver scallops” advertised, they are scallops that are more labor intensive to retrieve. Rather than being harvested through dredging – which can be harmful to the environment – diver scallops are gathered by actual divers. Because they require more work they are more expensive.
Scallops require little cleaning before cooking. Just rinse and be sure to remove the side muscle, the rectangular tag of muscle on the side of the scallop that easily peels off. The muscle can technically be eaten but it is a lot tougher than the rest of the meat.

Key Ingredients in This Recipe

Tuna – Canned or jarred tuna is a great way to easily (and inexpensively) add protein to dishes. Not all canned tuna is created equal. So I recommend looking for oil-packed tuna in jars.
Kimchi – To make kimchi, Napa cabbage is first soaked in a salty brine to kill any bacteria. It’s then rubbed with spices (typically gocharu, Korean red pepper flakes) and fermented until it becomes the pungent, tangy Korean favorite that’s good on everything from noodles to dumplings. It can be an acquired taste but once you’ve been enlightened to it’s greatness you won’t be turning back anytime soon.
Kewpie mayo – Kewpie is a type of Japanese mayonnaise that has added seasoning and tastes richer and more vinegary than other mayonnaise. If you can’t find Kewpie, regular mayonnaise also works fine.
Ginger – The addition of grated fresh ginger provides a zesty flavor to this fish salad.
Green onion – Green onion thinly sliced crosswise adds both color and a light onion flavor to the salad.
Celery – I prefer adding finely diced celery to my salad for a subtle added texture. Celery stalks thinly sliced can be used instead if preferred.

A full ingredient list with exact amounts can be found in the recipe card below.

How to Prepare the Salad in Advance

The salad can be made up to three days in advance.

How to Adjust the Tanginess and Flavor

I like the natural tanginess that comes from the kimchi in this salad, though if you prefer it to be a bit more acidic you can add a bit of rice wine vinegar, lemon or lime juice. Adding ½ tablespoon of fish sauce will also add a umami flavor.
Mayonnaise is optional in this recipe as it can be made without it, opting instead for the juices of the kimchi as well as the addition of 2 tablespoons of unseasoned rice wine vinegar and 1 teaspoon toasted sesame oil.
For additional spice add ½ teaspoon of red pepper flakes, gochugaru or 1 teaspoon sambal oelek. Then simply stir into the tuna mixture.

Instructions for Kimchi Tuna Salad (Step-by-step)

Step 1: Combine tuna salad Ingredients. — **Step 1: Combine Ingredients.**
Add the tuna, kimchi, mayo, celery, green onion, sesame seeds and ginger to a large mixing bowl. Use a fork to combine the mixture, breaking up the tuna with the back of a fork.

**Step 2: Serve or store.**
Once the mixture is combined, use, or cover and refrigerate until ready to use. The kimchi tuna salad can be made up to 3 days in advance.

Serving Suggestions

Make a tuna melt

Spread 2 tablespoons of mayo on the outside of 2 slices of bread. Add 1 cup shredded cheddar cheese on the bottom slice of bread and then scoop the kimchi tuna salad on top.

Heat 2 tablespoons of unsalted butter in a large cast iron pan. Add the sandwich to the pan with the mayonnaise side down. Cook until the sandwich is browned, about 3 minutes. Flip and continue to cook until the other side has browned and the cheese is melted, about an additional 2 to 3 minutes.

Make a sandwich

Scoop the tuna salad onto slices of bread. Top with slices of cooked bacon, slices of tomatoes and leaves of lettuce. Close the sandwich, cut in half with a bread knife and serve.

Serve with Rice

Add sushi rice to a bowl and top with a scoop of the kimchi tuna salad. Then serve with slices of avocado, chopped cucumber and thinly sliced carrots.

Serve as a Salad

Simply toss wild arugula, chopped kale or baby spinach with rice vinegar to taste or lemon juice and sesame oil. Then top with the tuna salad and serve.

How to Store the Salad

Cover and store in an airtight container and refrigerate until ready to use, up to 3 days in advance.

FAQ – Frequently Asked Questions

What kind of tuna should I look for?

Canned or jarred tuna is a great way to easily (and inexpensively) add protein to dishes. Not all canned tuna is created equal. I recommend looking for oil-packed tuna in jars. Some of my favorite brands include Tonnino and Fishwife.

Whats the best way to store tuna salad?

Cover and store in an airtight container and refrigerate until ready to use, up to 3 days in advance.

How long does tuna salad last?

Tuna salad can be made up to 3 days in advance and stored refrigerated until ready to use.

How can I serve kimchi tuna salad?

Serve it over a bed of lettuce, as a tuna melt, on a cold tuna salad sandwich, or over rice.

Other Recipes to Try

If you enjoy this kimchi tuna salad, give these recipes a try:

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