Bright, herby, and loaded with briny depth, this tuna salad is the kind of dish that makes you feel like you're eating lunch somewhere along the Amalfi Coast. Kalamata olives, capers, and fresh cucumber bring that signature combination of salty, tangy, and crisp that defines so much of the region's cooking. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, zest, turmeric, and ginger — nothing processed, nothing heavy, just clean flavors that let the ingredients shine. Keeping the tuna in large flakes rather than mashing it fine makes a real textural difference, giving every forkful some satisfying body. Fresh parsley, mint, and optional basil layer in a garden-fresh brightness that lifts the whole bowl. This is exactly the kind of recipe that fits naturally into a plant-forward, seafood-friendly eating pattern without requiring any substitutions or workarounds — it's built that way from the ground up.
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In a small bowl, whisk together the olive oil, lemon juice, lemon zest, turmeric, ginger, and salt until combined.
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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