Go Back
Mediterranean Tuna Salad with Creamy Feta Dressing in a bowl

Mediterranean Tuna Salad with Creamy Feta Dressing

A fresh twist on a classic Mediterranean tuna salad, drizzled with a creamy feta dressing, that brings friends together for a delightful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Salad
Cuisine: Mediterranean
Calories: 410
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 3 cups finely chopped curly kale Packed with nutrients, kale adds a hearty base.
  • 2 pieces tomatoes, chopped into 1 cm Opt for ripe, juicy tomatoes for maximum flavor.
  • 1 piece red capsicum / bell pepper, chopped into 8mm Its sweet crunch enhances the overall texture and taste.
  • 1 cup roughly chopped parsley leaves
  • 8 pieces red radish, chopped into 8mm Adds a peppery flavor to the salad.
  • 1/2 cup whole pitted kalamata olives, cut into quarters Their briny flavor complements the dressing beautifully.
  • 50 g Danish feta For the dressing.
  • 425 g canned tuna in oil Provides protein.
  • 100 g Danish feta, crumbled For topping the salad.
Dressing Ingredients
  • 3 tbsp lemon juice
  • 4 tbsp extra virgin olive oil Healthy fats.
  • 1/2 small clove garlic, minced Enhances flavor.
  • 1/2 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp water, if needed To adjust consistency.
Serving
  • 1 package Pita bread pockets, warmed, cut in half For serving.

Method
 

Preparation
  1. Prepare the dressing by placing all ingredients except water in a jug or blender. Blend until smooth. Add water as needed for the desired consistency.
  2. In a large bowl, combine all salad ingredients except feta and tuna. Pour dressing over the salad and toss well.
  3. Gently fold in crumbled feta and tuna, being careful not to break it apart too much.
  4. Taste and adjust lemon juice if desired; serve in bowls with warm pita pockets on the side.

Notes

To keep the salad fresh, store the dressing separately until just before serving. Leftovers can be stored in the fridge for a day or two.