Lactose 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 depth that goes way beyond the usual mayo-heavy versions — and yes, there is zero mayo here, which means it's naturally free of any dairy concerns without any substitutions required. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, turmeric, and ginger, giving every bite a warm, citrusy lift that feels almost restaurant-worthy. Keeping the tuna in large flakes rather than mashing it fine makes a real textural difference — you get satisfying chunks that hold up against the crisp cucumber and briny olives. The turmeric and ginger are a subtle but smart touch, adding an earthy warmth that rounds out the acidity beautifully. This is the kind of salad you can throw together for a quick lunch, serve over greens, or scoop up with pita — and it holds well in the fridge if you want to get ahead on meal prep.
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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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