Gluten Free Lemon Mediterranean Tuna Salad
Bright, herby, and packed with bold Mediterranean flavors, this tuna salad is the kind of dish that feels like a vacation on a plate. Kalamata olives, capers, fresh cucumber, and a generous handful of parsley and mint give every bite a punchy, garden-fresh quality that goes way beyond the mayo-heavy versions most people grew up with. The dressing — a quick whisk of extra-virgin olive oil, fresh lemon juice, zest, turmeric, and ginger — ties everything together with a warm, citrusy depth that's genuinely hard to stop eating. Because every single ingredient here is naturally free of gluten, there's no need to scrutinize labels or worry about hidden thickeners sneaking into your bowl. Tuna salads can sometimes be a minefield when store-bought dressings or packaged mixes enter the picture, but building the dressing from scratch with pantry staples keeps things clean and simple. Fold it gently so the tuna stays in satisfying flakes rather than a paste, and you've got something that works beautifully over greens, stuffed into lettuce cups, or eaten straight from the bowl with a fork.
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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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