Anti Inflammatory Lemon Mediterranean Tuna Salad
Bright, herby, and loaded with Mediterranean flavor, this tuna salad is the kind of dish that makes eating well feel genuinely exciting rather than like a compromise. The base of water-packed tuna brings lean protein to the table, while extra-virgin olive oil, fresh lemon juice, and a handful of briny Kalamata olives and capers create a dressing that's bold without relying on anything inflammatory. What really sets this recipe apart is the spice combination — ground turmeric and ginger are both well-regarded for their natural anti-inflammatory properties, and they fold seamlessly into the citrusy dressing without overpowering the fresh herbs. Cucumber keeps things crisp and cooling, while parsley, mint, and optional basil layer in a garden-fresh brightness that makes every bite feel alive. The whole thing comes together in one bowl with just a quick whisk and a gentle fold, so there's no cooking required and very little cleanup. It's equally good served right away or chilled for the next day, making it a smart option for meal prep when you want something nourishing ready to go.
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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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