Hazelnut Free Lemon Mediterranean Tuna Salad
Bright, herby, and loaded with bold Mediterranean flavors, this tuna salad is the kind of dish that feels like a proper meal rather than a quick lunch fix. Kalamata olives, capers, fresh mint, and parsley bring serious depth, while a whisked dressing of extra-virgin olive oil, lemon juice, lemon zest, turmeric, and ginger ties everything together with a warm, citrusy kick. The cucumber adds satisfying crunch, and keeping the tuna in large flakes rather than mashing it fine means every bite has real texture and presence. For anyone navigating tree nut allergies, this recipe is naturally a safe bet — every ingredient here is straightforward and easy to verify, with no sauces, pastes, or pantry shortcuts that tend to hide unexpected allergens. It comes together in one large bowl with minimal prep, making it ideal for a weeknight dinner or a make-ahead lunch that actually holds up in the fridge. A little fresh basil stirred in at the end is optional but genuinely worth it if you have some on hand.
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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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