Walnut Free Lemon Mediterranean Tuna Salad
Bright, herby, and loaded with bold Mediterranean flavors, this tuna salad is the kind of dish that makes you rethink what a simple can of fish can do. Kalamata olives, capers, fresh mint, and parsley bring serious depth, while a whisked dressing of extra-virgin olive oil, lemon juice, lemon zest, turmeric, and ginger ties everything together with a warm, citrusy kick. The cucumber adds a satisfying crunch, and keeping the tuna in large flakes rather than mashing it fine means every bite has real texture and substance. Tree nut allergies can make Mediterranean-inspired dishes tricky, since many recipes lean on pine nuts or walnuts for added richness — but this one gets all its complexity from fresh herbs, briny olives, and a well-seasoned dressing, no nuts required. Every ingredient here is naturally free of that concern, so there's no need to scan labels or swap anything out. Just mix, fold gently, and you're done. It works beautifully served straight away or chilled for the next day, making it just as practical as it is delicious.
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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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