Shellfish Free Lemon Mediterranean Tuna Salad
Bright, herby, and packed 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 bring a punchy depth that goes way beyond the classic mayo-heavy version, while crisp English cucumber keeps every bite refreshing. The dressing — a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, turmeric, and ginger — ties everything together with a warm, citrusy brightness that's genuinely addictive. Because the whole dish is built around canned tuna and fresh produce, there's no need to stress about hidden shellfish ingredients sneaking in through a sauce or seasoning blend. Folding rather than mashing keeps the tuna in satisfying flakes, so the texture stays hearty and substantial rather than pasty. It works beautifully served straight away or chilled for the next day, making it a smart option for meal prep or a quick weekday lunch.
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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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