Pescatarian Lemon Mediterranean Tuna Salad
Bright, herby, and loaded with bold Mediterranean flavors, this tuna salad is anything but ordinary. Kalamata olives, capers, fresh mint, and parsley bring a punchy depth that makes every forkful feel like a trip to the coast. The dressing — a quick whisk of extra-virgin olive oil, fresh lemon juice, zest, turmeric, and ginger — adds warmth and a subtle earthiness that lifts the whole dish without weighing it down. Keeping the tuna in large flakes rather than mashing it fine means you get satisfying texture in every bite alongside the crisp cucumber and briny olives. It comes together in one bowl with no cooking required, making it an effortless option for a weekday lunch or a light dinner. Serve it straight away or let it chill for a bit — the flavors only get better as they settle together.
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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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