Cashew Free Lemon Mediterranean Tuna Salad
Bright, herby, and loaded with Mediterranean flavor, this tuna salad is the kind of dish that feels like a proper meal rather than a quick fix. Kalamata olives, capers, fresh cucumber, and a trio of herbs — parsley, mint, and optional basil — give every bite real character, while a lemon-turmeric dressing ties it all together with a warm, golden finish. The dressing comes together in minutes with olive oil, fresh lemon juice, zest, and a hint of ground ginger, so there's no complicated prep standing between you and something genuinely delicious. Tuna salads can sometimes sneak in creamy nut-based dressings or store-bought sauces with hidden ingredients, but this one is completely straightforward — every component is whole, fresh, and easy to verify. The key technique here is keeping the tuna in large flakes rather than mashing it fine, which gives the salad a satisfying, substantial texture that holds up well against all the bold mix-ins. It works beautifully served immediately or chilled for the next day, making it a smart option for meal prep or a fast weekday 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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