Dairy Free Lemon Mediterranean Tuna Salad
Bright, herby, and packed with bold Mediterranean flavors, this tuna salad is the kind of dish that makes you rethink what a simple can of fish can do. Kalamata olives, capers, fresh cucumber, and a generous handful of parsley and mint bring serious personality to every forkful, while a lemon-olive oil dressing ties it all together with a citrusy punch. A pinch of turmeric and ginger in the dressing adds a subtle warmth that feels unexpected but completely right. Because the whole recipe is built around olive oil and fresh produce rather than mayo or creamy dressings, it's naturally free of dairy without any swaps or substitutions required — nothing is missing, and nothing feels compromised. Folding everything gently keeps the tuna in satisfying flakes rather than a mushy paste, which makes a real difference in texture. It works beautifully as a light lunch on its own, scooped onto crackers, or tucked into lettuce cups for something a little more substantial.
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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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