Peanut Free Lemon Mediterranean Tuna Salad
Bright, herby, and loaded with bold Mediterranean flavors, this tuna salad is the kind of dish that feels far more impressive than the effort it takes to pull together. Kalamata olives, capers, fresh mint, and parsley give it a punchy, layered depth that goes way beyond the mayo-heavy versions most people grew up eating. The dressing — a quick whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, turmeric, and ginger — ties everything together with a warm, citrusy kick that makes each bite feel alive. Keeping the tuna in large flakes rather than mashing it fine means you get real texture alongside the crisp cucumber and briny olives. For anyone navigating nut allergies, this recipe is a genuinely easy win: every ingredient is naturally free of peanuts, and there are no sauces or condiments where hidden nut derivatives tend to sneak in. It works beautifully as a light lunch straight from the bowl, stuffed into pita, or spooned over greens for something a little more substantial. Fresh basil stirred in at the end is optional but absolutely worth it if you have some on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!