Paleo Lemon Mediterranean Tuna Salad

Total time15 min

Prep time15 min

Cook time0 min

4.9

(23)

Bright, herby, and loaded with Mediterranean flavor, this tuna salad is the kind of dish that makes eating clean feel genuinely exciting rather than like a compromise. Flaked tuna gets tossed with crisp English cucumber, briny Kalamata olives, capers, and a generous handful of fresh parsley and mint — every bite has something going on. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, turmeric, and ginger, which gives the whole bowl a warm, golden depth that sets it apart from any mayo-heavy version you've had before. Because every ingredient here is whole and unprocessed, it fits naturally into a grain-free, legume-free way of eating without requiring any swaps or workarounds. Tuna salads can be a minefield when it comes to store-bought options loaded with soybean oil or hidden additives, so making it yourself with these straightforward pantry staples is a genuinely smart move. Fold everything together gently so the tuna stays in satisfying flakes rather than turning into a paste, and you've got a protein-packed meal that works straight from the bowl or chilled the next day.

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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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