Seeds 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 trio of herbs — parsley, mint, and optional basil — bring real depth and freshness to every bite. The dressing is a simple whisk of extra-virgin olive oil, lemon juice, lemon zest, turmeric, and ginger, which gives the whole bowl a warm, golden glow and a subtle complexity that goes way beyond the usual mayo-heavy versions. Seeds can sneak into a lot of store-bought dressings and spice blends, but every ingredient here is straightforward and easy to verify, making this a genuinely stress-free option. Keeping the tuna in large flakes rather than mashing it fine means you get satisfying texture in every forkful alongside the crisp cucumber and briny olives. It comes together in one bowl with no cooking required, and it holds up well in the fridge if you want to get ahead for the week.
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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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