BHA & BHT Free Lemon Mediterranean Tuna Salad
Bright, herby, and packed with Mediterranean flavor, this tuna salad is the kind of dish that feels like a vacation on a plate. Kalamata olives, capers, fresh cucumber, and a handful of chopped herbs bring serious character, while a lemony dressing made with extra-virgin olive oil, turmeric, and ginger ties everything together beautifully. One of the trickier parts of eating BHA- and BHT-free is navigating processed and packaged foods, since those synthetic preservatives show up in everything from cooking oils to canned goods — but every ingredient here is straightforward and clean. Tuna packed in water, fresh produce, and a from-scratch dressing mean you're fully in control of what goes into the bowl. The trick to getting the texture right is breaking the tuna into large flakes rather than mashing it fine, so each bite has some substance. A squeeze of extra lemon juice at the end lets you dial in the brightness to your taste. It works beautifully served right away or chilled for the next day's lunch.
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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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