Recipe ⬇️ or PRINT:
Meet my new favourite tuna salad. Tabbouleh vibes with creamy feta dressing loaded with Mediterranean favourites: lemon, olives, tomato, cucumber and red radish.
Eat in a bowl with a spoon. Or stuff into pita bread. SO GOOD! - Nagi x
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Mediterranean Tuna Salad with creamy feta dressing
Serves 3 to 4 as a meal.
SALAD:
3 tightly packed cups finely chopped curly kale (~6 - 7 kale stems, yes really!) (cavolo nero / Tuscan kale also fine but curly kale easier to chop into small bits)
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, the chopped into 8mm/1/3″ pieces
1 cup roughly chopped parsley leaves
8 red radish, chopped into 8mm/1/3″ squares (sub 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 - see note for responsible choice
DRESSING - blitz:
100g/ 3.5 oz Danish feta
4 tbsp lemon juice
4 tbsp extra virgin olive oil
1/2 tsp cooking / kosher salt
1/4 tsp black pepper
1 tbsp water, if needed
SERVING OPTION:
Pita bread pockets, warmed, cut in half
1. Toss all the Salad ingredients together with the dressing EXCEPT the feta and tuna. Toss through feta (will get smeary = good) then gently toss through tuna (to keep some chunks). Serve in bowls with spoons or stuff into pita pockets!
* Most responsible: pole and line caught skipjack tuna. Acceptable (common): FAD-free purse seine caught skipjack tuna. DO NOT BUY bluefin and big eye tuna (endangered), or tuna caught using FADs with purse seine nets, gillnetting and longlining (bad bad bad for marine life). Eat less albacore and yellowfin tuna.