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 (or substitute 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 (creamy type, not crumbly Greek feta); 425g / 15 oz canned tuna in oil, drained (choose responsibly); 100g / 3.5 oz Danish feta (creamy type); 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; Pita bread pockets, warmed and cut in half

Introduction

This Mediterranean tuna salad with creamy feta dressing is a vibrant, healthy dish packed with bold flavors and fresh textures. Featuring kale, tomatoes, olives, and tender tuna, it’s perfect for a light lunch or satisfying dinner. The rich, tangy feta dressing brings everything together beautifully.

A white bowl filled with a colorful mixed salad featuring a base layer of dark green leafy vegetables, likely kale or spinach, mixed with chunks of bright red bell pepper and pieces of cucumber at the bottom. On top, there are generous clumps of light brown tuna, dark purple olives, and crumbled white feta cheese. A creamy white dressing is drizzled unevenly over the salad, adding a smooth texture contrast. Two large, slightly charred triangular pieces of flatbread are placed partially inside the bowl at the back right side. A vintage silver fork rests on the right side of the bowl, with its handle extending outside. The bowl is set on a white marbled surface, and a white cloth is visible in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tightly packed cups finely chopped curly kale (about 6–7 kale stems)

2 tomatoes, chopped into 1 cm (1/3″) squares, including the juices

1 red capsicum (bell pepper), chopped into 8 mm (1/3″) squares

1 cucumber, cut lengthwise into 6 or 8 wedges, then chopped into 8 mm (1/3″) pieces

1 cup roughly chopped parsley leaves

8 red radishes, chopped into 8 mm (1/3″) squares (or substitute 1 small red onion or 2 green onion stems)

1/2 cup whole pitted kalamata olives, cut into quarters

50 g (1.5 oz) Danish feta (creamy type, not crumbly Greek feta)

425 g (15 oz) canned tuna in oil, drained

For the dressing:

100 g (3.5 oz) Danish feta

3 tablespoons lemon juice

4 tablespoons extra virgin olive oil

1/2 small garlic clove

1/2 teaspoon cooking salt or kosher salt

1/4 teaspoon black pepper

1 tablespoon water, if needed

Serving option: warmed pita bread pockets, cut in half

Instructions

Step 1: Make the dressing by placing all ingredients except the water in a jug just large enough to fit the head of a stick blender. Blend until smooth. Add water one teaspoon at a time until the dressing is thick and drizzle-able, but don’t dilute the flavor too much. Taste and add more salt if needed.

Step 2: In a large bowl, combine all salad ingredients except the feta and tuna. Pour the dressing over the salad and toss to coat evenly.

Step 3: Crumble the 50 g of feta into the salad and toss again—it will smear slightly, which adds to the creamy texture.

Step 4: Add the drained tuna and gently toss, trying to keep some chunks intact rather than breaking it all apart.

Step 5: Taste the salad and add more lemon juice if you like it a bit tarter. Serve in bowls with spoons for easy eating, and offer warm pita pockets on the side or use them to stuff the salad.

Tips & Variations

Use creamy Danish feta for a smoother dressing; avoid crumbly Greek feta which won’t blend as well.

Add a pinch of smoked paprika or chopped fresh mint to the dressing for extra flavor.

For a lighter salad, substitute half the olive oil with plain yogurt in the dressing.

Use sustainably caught tuna to keep this dish environmentally friendly.

FAQs

Can I use fresh tuna instead of canned?

Yes, but fresh tuna will change the texture and flavor. If using fresh, grill or sear it briefly and flake it into the salad once cooled. This adds a nice smoky touch but requires more preparation.

Can I substitute kale with another green?

Absolutely. You can use spinach, arugula, or mixed salad greens if you prefer a milder flavor. Just keep in mind that these greens are more delicate and may wilt quicker once dressed.