Kimchi Tuna Salad (Gluten Free, Dairy Free)

Kat Ashmore

5 from 6 votes

May 19, 2023, Updated Mar 19, 2026

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I love a good twist on a classic, and for good reason – sometimes, although a recipe is well loved, it’s time to spice things up a bit. Well, my Kimchi Tuna Salad has just entered the chat.

Kimchi is a traditional Korean fermented side dish made primarily from cabbage and radishes, seasoned with a variety of spices and chili pepper. Its tangy, spicy, and slightly sour taste is what makes it so distinctive and irresistible. What sets kimchi apart from other condiments is its incredible health benefits, particularly for your gut. Kimchi is packed with probiotics, which are beneficial bacteria that aid digestion and promote a healthy gut microbiome.

The best part is, you don’t have to travel far to find kimchi. Nowadays, it’s readily available not only in Asian markets but also in most general markets. Have a look for it next time you’re there – it’s normally in the refrigerated section!

But back to this salad: we’re combining the bold flavors of kimchi with the richness of tuna, in a gluten free, dairy free medley of textures, tastes and gut-boosting probiotics that will guarantee you’ll be coming back for more.

Table of Contents

Watch Me Make My Kimchi Tuna Salad

If you’re in need of some more Hungry Lady Salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Kimchi Tuna Salad

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A hand holds a glass jar of Kimchi Tuna Salad Korean-style pickled vegetables with a white and green label, set against a white marble background.

Step 1. Place a colander in a medium bowl and drain the kimchi. Press on the kimchi with the back of a spoon or cup to get more liquid out. Coarsely chop the kimchi; this should work out to be about 2 cups now.

Step 2. To the medium bowl with the kimchi juice, add the rice wine vinegar, fish sauce, mayo, red pepper flakes and sesame oil; whisk to combine. Stir in the tuna and chopped green onion, breaking up the tuna into large chunks.

Step 3. Add the chopped kimchi and stir to combine. If it seems like there is too much liquid for your taste, feel free to drain a bit off. I like it with a lot of liquid as a “dressing.”

Step 4. Serve with a sprinkle of sesame seeds or Furikake.

Step 5. Enjoy!

A hand holds a bottle of fish sauce next to rice vinegar, a jar of mayonnaise, a can of albacore tuna for Kimchi Tuna Salad, organic sesame oil, and several stalks of green onions on a white surface.
Hands holding and pressing kimchi with a fork in a fine mesh strainer over a bowl, draining excess liquid—perfect prep for making a flavorful Kimchi Tuna Salad on a white marble surface.
A hand holds a clear glass bowl containing a small amount of bright red-orange liquid, perfect for drizzling over Kimchi Tuna Salad, set on a white marble surface.
A person whisking a bowl of light brown Kimchi Tuna Salad mixture with white specks in a clear glass bowl on a white marble surface.
A person uses a fork to mix chopped cooked chicken and kimchi for a flavorful Kimchi Tuna Salad in a clear glass bowl on a white marble surface.
A person’s hands chopping green onions for Kimchi Tuna Salad on a blue cutting board, with chopped pieces gathered to the side on a white marble surface.

What Else Can I Use?

  • Kimchi is the star here, so I don’t suggest a substitute.  If you want another gut friendly tuna salad, check out this Sauerkraut Tuna Salad
  • I like to use tuna in water for this, but you can also use tuna packed in oil.  Just drain it first.
  • No rice wine vinegar?  You can use apple cider vinegar.
  • If you want to limit the spice, leave the red pepper flakes out.
  • A gentle reminder that eggs aren’t dairy! Mayo is made with eggs, so this recipe is dairy free.
A glass bowl filled with Kimchi Tuna Salad—a mixture of shredded tuna, diced vegetables, and sprinkled black seasoning—sits on a white marble surface.

This Kimchi Tuna Salad is special because:

It’s a gut-friendly twist on a classic salad
It’s gluten AND dairy free
It will last up to 5 days in the fridge

A hand dips a tortilla chip into a glass bowl filled with Kimchi Tuna Salad, topped with seaweed flakes, on a white marble surface.

Seafood Favorites

The Best Mayo Free Tuna Salad (Paleo, Dairy Free, Gluten Free)
Spicy Sambal Shrimp Lettuce Cups (Gluten Free, Dairy Free, Paleo)
Maple-Gochujang Salmon (Air Fryer AND Oven) (Gluten Free, Dairy Free, Paleo)
Baked Stuffed Shrimp Casserole (Gluten-Free)

If you make my Kimchi Tuna Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

5 from 6 votes (3 ratings without comment)

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A hand holds a portion of Kimchi Tuna Salad, a vibrant rice and vegetable mixture, above a glass bowl filled with the same food, set on a white marble surface.
5 from 6 votes

Kimchi Tuna Salad (Gluten-free, Dairy-free)

By Kat Ashmore
A flavor-bomb twist on a classic tuna salad for all my fermented food lovers!
Prep: 10 minutes
Total: 10 minutes
Servings: 4
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Ingredients 

  • 2 cups cabbage kimchi
  • 3 tablespoons unseasoned rice wine vinegar, plus more to taste
  • 2 teaspoons fish sauce
  • 3 teaspoons toasted sesame oil, plus more to taste
  • 3 Tablespoons mayonnaise
  • ½ teaspoon red pepper flakes
  • 4 5 oz. canned tuna water packed, drained well
  • 3 green onions, white and green parts sliced thin
  • 1 tablespoon toasted sesame seeds or furikake, optional

Instructions 

  • Place a colander in a medium bowl and drain the kimchi. Press on the kimchi with the back of a spoon or cup to get more liquid out. Coarsely chop the kimchi; this should work out to be about 1 1/2 cups now, and measure out 1/4 cup of the liquid to stay in the bowl. Discard the rest.
  • To the medium bowl with the kimchi juice, add the rice wine vinegar, fish sauce, mayo, red pepper flakes and sesame oil; whisk to combine. Stir in the tuna and chopped green onion, breaking up the tuna into large chunks.
  • Add the chopped kimchi and stir to combine. If it seems like there is too much liquid for your taste, feel free to drain a bit off. I like it with a lot of liquid as a “dressing.” Every brand of kimchi is different, so taste and add more vinegar, mayo, salt, or red pepper flakes if desired.
  • Serve with a sprinkle of sesame seeds or Furikake. The salad keeps in the refrigerator for up to 5 days.

Nutrition

Calories: 244kcal | Carbohydrates: 3g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 945mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Kat Ashmore
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Lunch, Salad
Cuisine: American, Korean
Servings: 4
Calories: 244
Keyword: kimchi, tuna, tuna salad
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5 from 6 votes (3 ratings without comment)

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9 Comments

  2. 5 stars
    Thank you so much for this recipe! I have been putting this tuna salad on top of white beans for extra fiber and the liquid really soaks in and seasons them and it’s so freaking good. I made a big batch for meal prep for lunches and it just gets better as it sits in the fridge.

    I may swap out the sesame oil for chili crisp next week to spice it up more.

    Reply

  3. 5 stars
    Wow, this kimchi tuna salad is absolutely amazing. My new favourite way to prepare tuna! It’s so flavourful and has lots of zing. I love that it’s not heavy on the mayo. I’ll make this over and over!

    Reply

    1. I live for simple, straightforward but delicious recipes – I’m so glad you love this one as much as I do, Melanie!
      Enjoy,
      Kat.

      Reply

  4. 5 stars
    This is so damn good. I scaled it down to one can of tuna. I’ve run out of fish sauce, but it’s still incredible. Good quality kimchi is a must. Sunja’s Kitchen and Cleveland Kitchen both make decent kimchi that is widely available, for those who might not have easy access to Korean markets. Used Korean go Hungary for the red pepper flakes. An easy, delicious lunch or dinner WINNER. Thank you!

    Reply