Name: Mediterranean Tuna Salad with Creamy Feta Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 3 tightly packed cups finely chopped curly kale (~6 – 7 kale stems); 2 tomatoes, chopped into 1 cm / 1/3″ squares (including juices); 1 red capsicum / bell pepper, chopped into 8mm / 1/3″ squares; 1 cucumber, cut lengthwise into 6 or 8 wedges, then chopped into 8mm / 1/3″ pieces; 1 cup roughly chopped parsley leaves; 8 red radishes, chopped into 8mm / 1/3″ squares (substitute 1 small red onion or 2 green onion stems if desired); 1/2 cup whole pitted kalamata olives, quartered; 50g / 1.5 oz Danish feta (creamy, not crumbly Greek style); 425g / 15 oz canned tuna in oil, drained (choose sustainably sourced tuna); 100g / 3.5 oz Danish feta (creamy style); 3 tbsp lemon juice; 4 tbsp extra virgin olive oil; 1/2 small garlic clove; 1/2 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 tbsp water, if needed to adjust consistency; Pita bread pockets, warmed and cut in half; Optional dressing flavor variations (see Notes)

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Introduction

This Mediterranean tuna salad is a vibrant mix of fresh vegetables, hearty kale, and creamy feta, all brought together with a luscious feta dressing. It’s a refreshing, healthy meal perfect for lunch or a light dinner, enjoyed on its own or stuffed inside warm pita bread.

A white bowl filled with a mixed salad showing visible layers of chopped dark green kale, bits of red bell pepper, pieces of tuna, and a topping of white crumbled cheese scattered across. There are whole dark purple olives placed on top of the salad. Two large pieces of toasted pita bread with charred spots are placed upright inside the bowl at the back. A fork with an ornate, gold-toned handle rests inside the bowl on the side. The bowl is set on a white marbled surface with a white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tightly packed cups finely chopped curly kale (~6–7 kale stems)
2 tomatoes, chopped into 1 cm (1/3″) squares (use the juices too)
1 red capsicum (bell pepper), chopped into 8mm (1/3″) squares
1 cucumber, cut lengthwise into 6 or 8 wedges, then chopped into 8mm (1/3″) pieces
1 cup roughly chopped parsley leaves
8 red radish, chopped into 8mm (1/3″) squares (or substitute with 1 small red onion or 2 green onion stems)
1/2 cup whole pitted kalamata olives, cut into quarters
50g (1.5 oz) Danish feta (the creamy sort, not crumbly Greek feta)
425g (15 oz) canned tuna in oil, drained (choose responsibly)

Dressing:
100g (3.5 oz) Danish feta
3 tbsp lemon juice
4 tbsp extra virgin olive oil
1/2 small garlic clove
1/2 tsp cooking salt or kosher salt
1/4 tsp black pepper
1 tbsp water, if needed

Serving option:
Pita bread pockets, warmed and cut in half

Instructions

Step 1: Make the dressing by placing all the ingredients except the water into a jug just large enough to fit a stick blender head. Blitz until smooth. Add water 1 teaspoon at a time until it reaches a thick, drizzle-able consistency without diluting the flavor too much. Taste and add more salt if needed, as feta saltiness varies by brand.
Step 2: In a large bowl, combine all the salad ingredients except the feta and tuna. Pour the dressing over the salad and toss well to combine.
Step 3: Crumble the remaining 50g of feta into the salad and toss again (it will smear, which adds to the creaminess).
Step 4: Add the tuna to the salad and gently toss, trying to keep some chunks intact rather than breaking it all down.
Step 5: Taste and add more lemon juice if desired, as the tuna balances well with a tart touch.
Step 6: Serve the salad in bowls with spoons for easy digging. Warm pita pockets on the side make a perfect accompaniment or can be used to stuff the salad for a delicious handheld meal.

Tips & Variations

Use Danish feta for a creamy texture rather than crumbly Greek feta to achieve the perfect dressing consistency.
If you prefer a milder garlic flavor, reduce the garlic clove to a quarter or omit it entirely.
Try adding chopped fresh mint or oregano to the salad for an extra burst of Mediterranean flavor.
Substitute radish with thinly sliced red onions or green onions for a different crunch.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the kale to soften over time, so it’s best enjoyed fresh. Reheat pita separately if serving warm again, and add salad fresh to avoid sogginess.

How to Serve

A close-up of a sandwich held by a woman's hand, showing two thick layers of soft, slightly toasted white pita bread. Inside, the filling is colorful with bright green leafy lettuce, chunks of red tomatoes, and pieces of cooked light brown meat. The top is drizzled with creamy white sauce and sprinkled with crumbly white cheese. The sandwich layers are well-filled and look fresh and juicy against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular feta instead of Danish feta?

Regular Greek feta is saltier and crumblier, which may affect the dressing’s texture and salt balance. Danish feta provides a creamier consistency that blends smoothly into the dressing, but you can adjust seasoning if using other feta varieties.

Is this salad suitable for meal prep?

Yes, but keep the dressing separate until ready to serve to prevent the kale and vegetables from becoming soggy. Toss everything together just before eating for the freshest taste and texture.