Pecan Free Lemon Mediterranean Tuna Salad
Bright, herby, and packed with bold Mediterranean flavors, this tuna salad is the kind of dish that feels like a proper meal rather than a quick lunch fix. Kalamata olives, capers, fresh cucumber, and a handful of chopped herbs come together with flaky tuna in a way that's genuinely satisfying and a little unexpected. The dressing — built from extra-virgin olive oil, fresh lemon juice, zest, turmeric, and ginger — gives everything a warm, citrusy lift that sets it apart from the mayo-heavy versions you might be used to. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scan labels or worry about hidden additives sneaking into your bowl. The technique matters here: breaking the tuna into large flakes rather than mashing it keeps the texture interesting, and folding gently ensures the herbs and vegetables stay fresh and distinct. It comes together in one bowl with minimal prep, making it just as practical as it is delicious. Serve it straight away for the brightest flavor, or let it chill for a bit and let those Mediterranean notes deepen even further.
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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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