Almond Free Lemon Mediterranean Tuna Salad
Bright, herby, and packed with bold Mediterranean flavors, this tuna salad is the kind of dish that feels like a proper meal rather than a quick lunch fix. Kalamata olives, capers, fresh mint, and parsley bring serious depth, while a lemon-turmeric dressing ties everything together with a warm, citrusy kick. The cucumber adds satisfying crunch, and the scallion greens keep it light and fresh without any sharpness. Tree nut concerns are genuinely common with Mediterranean-style recipes — tahini, almond flour coatings, and nut-based dressings sneak in more often than you'd expect — but every single ingredient here is straightforward and naturally free of that worry. There's no cooking involved beyond whisking a simple dressing, so this comes together fast and stays fridge-friendly for the next day. Fold everything gently so the tuna stays in satisfying flakes rather than turning into a paste, and don't skip the lemon zest — it's a small step that makes the whole bowl taste more alive.
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Learn more →Ingredients
4 servings
- 3 cans (5 oz each) tuna packed in water, drained
- 1 english cucumber, diced small
- ½ cup pitted kalamata olives, halved
- 2 tbsp capers, drained and rinsed
- 4 scallions, thinly sliced (green tops only)
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, or to taste
- 1 tbsp fresh basil, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, turmeric, ginger, and salt until combined.
- 2
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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