Xanthan Gum Free Lemon Mediterranean Tuna Salad
Bright, herby, and loaded with Mediterranean character, this tuna salad is the kind of dish that tastes like it took way more effort than it actually did. Kalamata olives, capers, fresh mint, and parsley bring bold, briny flavor, while a simple whisked dressing of extra-virgin olive oil, lemon juice, lemon zest, turmeric, and ginger ties everything together beautifully. The whole thing comes together in one bowl with zero cooking required — just flake, chop, toss, and eat. For anyone navigating a xanthan gum-free lifestyle, this recipe is a natural fit because every single ingredient is whole and unprocessed. There are no store-bought dressings, no packaged sauces, and no emulsifiers hiding in the mix — just real food you can see and recognize. That makes it a genuinely stress-free option when you're tired of scanning labels for additives that have no business being in a salad anyway. The crisp English cucumber adds satisfying crunch, and keeping the tuna in large flakes rather than a fine mash gives the whole bowl a hearty, satisfying texture. Serve it right away for peak freshness, or refrigerate it for up to a day and let those flavors deepen 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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