Macadamia 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. Kalamata olives, capers, fresh mint, and parsley bring serious depth, while a lemon-turmeric dressing ties everything together with a warm, citrusy kick. The cucumber adds a satisfying crunch, and the scallion greens keep things light and fresh without overpowering the other ingredients. Because the recipe is built entirely around pantry staples, canned tuna, and fresh produce, there are no nuts anywhere near it — no garnishes, no oils, no hidden additions to second-guess. Tree nut cross-contact is a real concern in many store-bought salads and dressings, so making this at home puts you fully in control. Fold it gently so the tuna stays in satisfying flakes rather than turning into a paste, and taste as you go — a little extra lemon juice right at the end can make the whole thing sing. Serve it straight away or let it chill for a day and the flavors only get better.
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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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