Bright, herby, and packed with bold Mediterranean flavors, this tuna salad is the kind of dish that makes a simple can of fish feel genuinely exciting. Kalamata olives, capers, fresh mint, and parsley bring a punchy, briny depth, while crisp cucumber keeps every bite refreshingly light. The dressing is just olive oil, fresh lemon juice, lemon zest, turmeric, and ginger — nothing processed, nothing sneaky, just clean ingredients that come together fast. For anyone watching added sugars, store-bought tuna salads and dressings can be a minefield of hidden sweeteners, but here you control every single component. Folding everything gently keeps the tuna in satisfying flakes rather than a mushy paste, which makes a real difference in texture. It works beautifully on its own, scooped over greens, or tucked into lettuce cups for a no-fuss lunch that still feels a little special.
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In a small bowl, whisk together the olive oil, lemon juice, lemon zest, turmeric, ginger, and salt until combined.
Add the drained tuna to a large mixing bowl and break it apart with a fork into large flakes — not a fine mash.
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