Mediterranean Tuna Salad with Creamy Feta Dressing
A vibrant and tasty dish featuring fresh vegetables, creamy feta, and rich tuna, all tied together with a zesty dressing, perfect for lunch or dinner.
Ingredients
Salad Ingredients
- 3 cups finely chopped curly kale (about 6-7 kale stems)
- 2 tomatoes, chopped into 1 cm squares (include the juices)
- 1 red capsicum (bell pepper), chopped into 8 mm squares
- 1 cucumber, cut lengthwise into 6 or 8 wedges, then chopped into 8 mm pieces
- 1 cup roughly chopped parsley leaves
- 8 red radish, chopped into 8 mm squares (sub with 1 small red onion or 2 green onion stems if desired)
- ½ cup whole pitted kalamata olives, cut into quarters
- 50 g Danish feta (the creamy kind, not crumbly Greek feta)
- 425 g canned tuna in oil
- 100 g Danish feta
Dressing Ingredients
- 3 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- ½ small garlic clove
- ½ tsp cooking salt or kosher salt
- ¼ tsp black pepper
- 1 tbsp water (if needed)
Instructions
Prepare the Dressing
- In a jug that fits a stick blender, add all the dressing ingredients except the water.
- Blend until smooth.
- Add water, one teaspoon at a time, until you reach a thick drizzle-able consistency.
- Taste and adjust salt if needed.
Assemble the Salad
- In a large bowl, combine all the salad ingredients except the tuna and feta.
- Pour the dressing over the salad and toss gently.
- Crumble in the feta and toss again, but keep some chunks of feta intact.
- Add the tuna and gently mix, trying not to break it all apart.
- If you prefer, add more lemon juice to taste.
Serve the Salad
- Serve in bowls with spoons for dipping.
- Warm pita pockets can be served on the side or used to scoop up the salad.
Notes
This salad is best served fresh. You can enjoy it right after making it, or let it chill in the refrigerator to enhance the flavors. For optimal freshness, consume within 2-3 days if stored in an airtight container.