Legume 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 proper meal rather than a quick fix. Crisp English cucumber, briny Kalamata olives, and punchy capers give every bite real texture and depth, while fresh parsley, mint, and optional basil keep things lively and aromatic. The dressing — a simple whisk of extra-virgin olive oil, fresh lemon juice, zest, turmeric, and ginger — ties it all together with a warm, slightly exotic edge that sets it apart from anything you'd find in a deli case. Because the whole recipe is built around fish, fresh vegetables, and herbs, there's no need to swap or skip a single ingredient to keep it completely free of legumes. That means no chickpeas, no beans, no lentils hiding in a sauce — just clean, straightforward components you can feel confident about. Fold everything together gently so the tuna stays in satisfying flakes rather than turning into a paste, and you've got something that works beautifully over greens, stuffed into lettuce cups, or eaten straight from the bowl.
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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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