Capsaicin Free Lemon Mediterranean Tuna Salad
Bright, herby, and deeply satisfying, this Mediterranean-inspired tuna salad is the kind of dish that feels like a proper meal without requiring any cooking at all. Crisp English cucumber, briny Kalamata olives, and punchy capers give every bite real texture and personality, while fresh parsley, mint, and optional basil keep things lively and aromatic. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, turmeric, and ginger — warm and citrusy without a trace of heat, which makes it genuinely comfortable for anyone avoiding capsaicin. So many tuna salads and Mediterranean-style dishes sneak in chili flakes, harissa, or spiced condiments, but every element here is naturally free of that concern. The trick to getting the texture right is breaking the tuna into large flakes rather than mashing it fine, so it holds up against the chunky vegetables and absorbs the dressing without turning pasty. It comes together in one bowl with minimal prep, and it only gets better after a short rest in the fridge as the flavors meld. Serve it over greens, tucked into a pita, or straight from the bowl — it's versatile enough to work any way you like.
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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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