Nutmeg Free Lemon Mediterranean Tuna Salad
Bright, herby, and loaded with Mediterranean character, this tuna salad is the kind of dish that makes you rethink what a can of tuna can do. Kalamata olives, capers, crisp English cucumber, and a handful of fresh herbs — parsley, mint, and optional basil — give every bite a punchy, layered flavor that feels anything but ordinary. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, turmeric, and ginger, which means the warmth and brightness come entirely from real, whole ingredients with no hidden spice blends to second-guess. For anyone avoiding nutmeg, that's genuinely good news — warm spice mixes and pre-made dressings are notorious for sneaking it in, but here every single ingredient is listed and accounted for. Folding the tuna into large flakes rather than mashing it keeps the texture satisfying and substantial, so this eats more like a composed salad than a sandwich spread. Serve it straight away for the freshest herb flavor, or let it chill for a bit and let those Mediterranean notes deepen. It works beautifully on its own, scooped onto greens, or tucked into a pita.
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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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