Black Pepper 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 fix. The dressing leans on fresh lemon juice, lemon zest, and a warm hit of turmeric and ginger instead of the usual black pepper, so every bite is layered and interesting without that familiar bite. Kalamata olives and capers bring a briny depth, while cucumber keeps things crisp and fresh scallion greens add a gentle sharpness that ties it all together. Avoiding black pepper in savory recipes can feel limiting, but this one proves you don't need it — the spice profile here is genuinely satisfying on its own terms. Fresh parsley, mint, and optional basil give the whole bowl a garden-bright lift that makes it feel anything but plain. Fold it gently so the tuna stays in satisfying flakes rather than a paste, and you've got something that works beautifully over greens, stuffed into a pita, or eaten straight from the bowl.
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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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