Mediterranean tuna salad with creamy feta dressing
This Mediterranean tuna salad with creamy feta dressing features fresh kale, vegetables, and flavorful feta, perfect for a nutritious meal.
Equipment
- stick blender
- Large bowl
- jug
Ingredients
Salad
- 3 cups finely chopped curly kale Approximately 6-7 kale stems
- 2 whole tomatoes Chopped into 1 cm/1/3" squares
- 1 whole red capsicum / bell pepper Chopped into 8mm/1/3" squares
- 1 whole cucumber Cut lengthwise into 6 or 8 wedges, then chopped
- 1 cup roughly chopped parsley leaves
- 8 whole red radish Chopped into 8mm/1/3" squares
- ½ cup whole pitted kalamata olives Cut into quarters
- 50 g Danish feta Creamy type, not crumbly
- 425 g canned tuna in oil Drained
Dressing
- 100 g Danish feta
- 3 tablespoon lemon juice
- 4 tablespoon extra virgin olive oil
- ½ small garlic clove
- ½ teaspoon cooking salt / kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon water If needed
Serving option
- 1 package pita bread pockets Warmed, cut in half
Instructions
Preparation
- For the dressing, put all the ingredients (except the water) in a jug and blitz until smooth. Add water 1 teaspoon at a time until it reaches a thick drizzle-able consistency.
- For the salad, place all the salad ingredients (except feta and tuna) in a large bowl. Pour over the dressing and toss well.
- Crumble the feta into the salad and gently toss, trying to keep some chunks of tuna intact.
- Taste and add more lemon juice if desired.
- Serve in bowls with spoons and tuck warmed pita pockets on the side.
Notes
Leftovers hold up well for 2 days; kale doesn't get soggy even when dressed. For a thicker dressing, skip the water next time if making ahead.
Nutrition
Serving: 1servingCalories: 421kcalCarbohydrates: 11gProtein: 30gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 37mgSodium: 1208mgPotassium: 709mgFiber: 4gSugar: 5gVitamin A: 5621IUVitamin C: 100mgCalcium: 254mgIron: 3mg
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