Spicy Tuna Cucumber Salad

Pro tips

• Smash cucumbers firmly with the side of a knife or a mallet to break down their structure and release excess moisture before mixing.
• Toast sesame oil is key — use it rather than regular sesame oil for deeper, nuttier flavor that defines the dish.
• Drain canned tuna well to avoid a watery salad; press gently with a paper towel if it's very wet.
• Taste and adjust mayo and MSG gradually; the seasoning should be bold but not salty.

Substitutions

• Plain tuna only → use 2 cans plain tuna (adjust seasoning to taste, as you lose the spice from Korean tuna)
• Mayonnaise → sour cream or Greek yogurt (creates a tangier, less rich version)
• Toasted sesame oil → regular sesame oil (milder flavor, use same amount)
• English cucumbers → regular cucumbers (peel to reduce bitterness, same prep method)

Storage & make-ahead

Refrigerate in an airtight container for up to 2 days; drain excess liquid before serving.

Can I make this ahead?

Yes. Store in an airtight container in the refrigerator for up to 2 days. The salad may release liquid over time; drain before serving if needed.

What does smashing the cucumbers do?

Smashing breaks down the cucumbers to release water and soften their texture, allowing them to absorb the creamy tuna mixture and seasonings evenly.

Can I use fresh tuna instead of canned?

Yes, but cooked flaked fresh tuna works best. Canned tuna is convenient and already cooked; adjust mayo to taste if swapping for fresh.

Why use both spicy and plain canned tuna?

The spicy Korean tuna adds bold seasoning and heat, while plain tuna balances it and increases volume. You can use all spicy if you prefer more kick.

Is MSG optional?

MSG amplifies umami and savory depth typical of Korean cooking. You can omit it, but the salad will taste less complex. Salt won't fully replace it.