Soy 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 mint, parsley, and a hit of lemon zest bring serious depth to simple canned tuna, while a whisper of turmeric and ginger in the dressing gives the whole thing a warm, unexpected edge. Soy can sneak into a surprising number of store-bought dressings and flavored tuna products, so making this from scratch with olive oil, lemon juice, and whole spices keeps everything clean and worry-free. The technique matters here — flaking the tuna into large pieces rather than mashing it means every forkful has real texture and presence. Crisp English cucumber and scallion greens add freshness and crunch that hold up beautifully once the dressing is folded in. Serve it straight away for maximum brightness, or let it chill briefly so the flavors can meld 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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