Bright, herby, and loaded with Mediterranean character, this tuna salad is the kind of dish that makes a simple lunch feel genuinely exciting. Canned tuna is one of those ingredients that can quietly sneak in preservatives, but tuna packed in water — with no added nitrates or nitrites — keeps things clean and straightforward. The dressing is built entirely from scratch: extra-virgin olive oil, fresh lemon juice, lemon zest, turmeric, and ginger come together into something vibrant and a little unexpected. Kalamata olives, capers, crisp English cucumber, and a generous handful of fresh herbs give every bite real texture and depth. The turmeric adds a warm, golden hue and a subtle earthiness that pairs beautifully with the brightness of the lemon. Fold everything together gently so the tuna stays in satisfying flakes rather than turning into a paste, and you've got a salad that works over greens, tucked into a pita, or eaten straight from the bowl.
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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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