Kimchi Tuna Salad (Gluten Free, Dairy Free)

Kimchi Tuna Salad (Gluten Free, Dairy Free)

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.

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

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!

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.

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

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!

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

Kat Ashmore
A flavor-bomb twist on a classic tuna salad for all my fermented food lovers!
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Salad
Cuisine American, Korean
Servings 4
Calories 248 kcal

Ingredients
  

  • 3 cups cabbage kimchi
  • ¼ cup unseasoned rice wine vinegar plus more to taste
  • 2 teaspoons fish sauce
  • 3 teaspoons toasted sesame oil plus more to taste
  • 2 Tablespoons mayonnaise
  • ½ teaspoon red pepper flakes
  • 4 5 oz. canned tuna water packed, drained
  • 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 2 cups now.
  • 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.”
  • Serve with a sprinkle of sesame seeds or Furikake. The salad keeps in the refrigerator for up to 5 days.

Nutrition

Calories: 248kcalCarbohydrates: 3gProtein: 34gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 64mgSodium: 1088mgPotassium: 474mgFiber: 2gSugar: 1gVitamin A: 411IUVitamin C: 2mgCalcium: 70mgIron: 5mg
Keyword kimchi, tuna, tuna salad
Tried this recipe?Let us know how it was!

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2 thoughts on “Kimchi Tuna Salad (Gluten Free, Dairy Free)”

  • 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!

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