Spicy Tuna Kimchi Salad

Name: Spicy Tuna Kimchi Salad with Sriracha
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean-inspired
Ingredients: 2 (5 oz) cans tuna, drained; 1/4 cup kewpie mayonnaise; 1 tbsp sriracha; 1/4 cup kimchi, finely chopped; 1 tsp sesame oil; 1 tbsp lemon juice; 2 green onions, chopped, plus more for garnish; 1 tsp soy sauce; Furikake seasoning, for garnish

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This spicy tuna kimchi salad combines drained canned tuna with kimchi, sriracha, and sesame oil for a bold, high-protein meal-prep lunch ready in minutes.

🌍Korean-inspired 🏷️Tuna salad 🏷️Kimchi 🏷️Spicy 🏷️Meal prep Lunch

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moribyanonTikTok

Total

10 min

Servings

Recipe Source

View original recipe

From TikTok · by moribyan

moribyanonTikTok

Ingredients

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2 (5 oz) cans tuna, drained
1/4 cup kewpie mayonnaise
1 tbsp sriracha
1/4 cup kimchi, finely chopped
1 tsp sesame oil
1 tbsp lemon juice
2 green onions, chopped, plus more for garnish
1 tsp soy sauce
Furikake seasoning, for garnishoptional

9 Ingredients

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Instructions

1
In a medium bowl, add the drained tuna.
2
Add kewpie mayonnaise, sriracha, chopped kimchi, sesame oil, lemon juice, chopped green onions, and soy sauce to the bowl.
3
Mix all ingredients together until well combined. Taste and adjust seasoning if needed.
4
Transfer the salad to a storage container. Garnish with more chopped green onions and a sprinkle of furikake seasoning.

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Tips & Notes

Pro tips

Drain tuna thoroughly and squeeze gently with paper towels to remove excess liquid before mixing—this prevents a watery salad.
Finely chop kimchi and add juices sparingly; kimchi liquid can make the salad soggy if left too long.
Toast sesame oil over the finished salad rather than mixing it in—toasted oil flavors remain brighter and more aromatic.
Assemble just before serving or eating to maintain crunch from green onions and prevent the mayo from oxidizing.

Substitutions

Kewpie mayonnaise → regular mayo or Japanese Hellmann's (slightly less rich and sweet)
Sriracha → gochujang paste (1 tsp, more umami-forward; stir well to combine)
Canned tuna → fresh seared tuna or cooked salmon (use 8-10 oz flaked)
Kimchi → pickled vegetables or sliced jalapeños (fresher, less fermented flavor)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; keep garnishes (green onion, furikake) separate and add just before serving to maintain texture.

Common Questions

Can I make this ahead for meal prep?

Yes. Mix the tuna salad and store in an airtight container for up to 3 days. Keep kimchi separate if you prefer less liquid; fold in just before eating.