Mediterranean tuna salad with creamy feta dressing
A delicious Mediterranean tuna salad with creamy feta dressing featuring fresh vegetables and flavorful ingredients.
Equipment
- stick blender
Ingredients
Salad
- 3 cups curly kale finely chopped, ~6-7 stems
- 2 tomatoes chopped into 1 cm squares
- 1 red capsicum/bell pepper chopped into 8mm squares
- 1 cucumber cut lengthwise into wedges and chopped
- 1 cup parsley leaves roughly chopped
- 8 red radish chopped into 8mm squares
- ½ cup kalamata olives whole, pitted, cut into quarters
- 50 g Danish feta creamy sort, 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
- pita bread pockets warmed, cut in half
Instructions
Dressing
- Put all the ingredients EXCEPT the water in a jug just large enough to fit the head of a stick blender. Blitz until smooth. Add water 1 teaspoon at a time until it's a thick drizzle-able consistency. Then taste and add more salt if needed.
Salad
- Place all the salad ingredients EXCEPT the feta and tuna in a large bowl. Pour over the dressing, toss. Crumble feta in, toss. Add the tuna and gently toss, trying to keep some chunks.
- Taste and add more lemon if desired.
- Serve in bowls with spoons for digging in!
Notes
Kale should be finely chopped for the best texture. Use the creamy Danish feta for smoothness in dressing. Leftovers keep well for 2 days.
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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