Chestnut Free Lemon Mediterranean Tuna Salad
Bright, herby, and packed with bold Mediterranean flavors, this tuna salad is the kind of dish that feels far more impressive than the effort it takes to pull together. Kalamata olives, capers, fresh mint, and parsley bring a punchy, layered complexity, while a lemon-turmeric dressing ties everything together with a warm, slightly exotic edge. The cucumber adds a satisfying crunch, and keeping the tuna in large flakes rather than a fine mash gives every bite real texture and substance. For anyone navigating a chestnut allergy, this recipe is a genuinely safe and delicious option — every ingredient is straightforward, with no hidden tree nut additions lurking in the dressing or mix-ins. It's the kind of clean, whole-food recipe where you can read the list and immediately feel confident. Serve it straight away for maximum freshness, or let it chill in the fridge and let those flavors deepen even further.
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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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