Bright, herby, and loaded with bold Mediterranean flavors, this tuna salad is the kind of dish that feels like a proper meal rather than a quick fix. Kalamata olives, capers, fresh mint, and parsley bring serious depth, while a lemon-turmeric dressing ties everything together with a warm, citrusy kick. The whole thing comes together in one bowl with no cooking required — just a little chopping and a good whisk. For anyone navigating grain sensitivities, this recipe is naturally free of rye and any grain-based fillers, relying entirely on fresh vegetables, herbs, and pantry staples you can easily verify. Canned tuna packed in water keeps it light, and folding rather than mashing the flakes means you get satisfying texture in every bite. It's equally good served over crisp lettuce, stuffed into a grain-free wrap, or eaten straight from the bowl with a fork — no bread required and no compromises on flavor.
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In a small bowl, whisk together the olive oil, lemon juice, lemon zest, turmeric, ginger, and salt until combined.
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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