Carrageenan Free Lemon Mediterranean Tuna Salad
Bright, herby, and packed with bold Mediterranean flavor, this tuna salad is the kind of dish that feels both effortless and impressive. Kalamata olives, capers, crisp English cucumber, and a handful of fresh herbs come together with flaky tuna for a combination that's anything but ordinary. The dressing — a simple whisk of extra-virgin olive oil, fresh lemon juice, zest, turmeric, and ginger — gives every bite a warm, citrusy lift that sets this apart from the mayo-heavy versions you might be used to. Carrageenan is a common additive in canned and processed foods, and it can sneak into products you'd never expect — but this recipe sidesteps that concern entirely by relying on whole, unprocessed ingredients from start to finish. Tuna packed in water, fresh vegetables, and pantry spices are all you need, with no creamy binders or processed condiments in sight. Folding rather than mashing keeps the tuna in satisfying, substantial flakes that hold up beautifully against the chunky vegetables. Serve it straight away for the freshest texture, or let it chill briefly so the flavors can deepen and meld together.
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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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