Mediterranean Tuna Salad with Creamy Feta Dressing
Toss tuna, finely chopped kale and Mediterranean vegetables with a creamy Danish feta dressing. Serve in bowls or tuck into warm pita pockets.
By Cookin' KitchenUpdated
- Prep: 20 minutes
- Servings: 3 servings
Recipe
Mediterranean Tuna Salad with Creamy Feta Dressing
Toss tuna, finely chopped kale and Mediterranean vegetables with a creamy Danish feta dressing. Serve in bowls or tuck into warm pita pockets.
Cookin' · https://cookin.club/recipes/mediterranean-tuna-salad-with-creamy-feta-dressing
- Prep
- 20 minutes
- Servings
- 3
Ingredients
For 3 servings
Salad
Dressing
Serving option
Equipment
- Stick blender
- Jug
- Large bowl
Instructions
Step 1: Put all the dressing ingredients except the water in a jug just large enough to fit the head of a stick blender. Blend until smooth. Add water 1 tsp at a time until the dressing has a thick, drizzle-able consistency; avoid diluting the flavor too much. Taste and add more salt if needed, since feta saltiness varies.
Step 2: Place all the salad ingredients except the feta and tuna in a large bowl. Pour over the dressing and toss. Crumble in the feta and toss; it will smear into the salad. Add the tuna and gently toss, keeping some chunks rather than breaking it all into tiny pieces.
Step 3: Taste and add more lemon if desired.
Step 4: Serve in bowls with spoons. Serve warm pita pockets on the side, or stuff the tuna salad into the pita.
Notes
Substitutions and storage
If Danish feta is unavailable, Greek feta can be used in the dressing; it may need more blending, and a dollop of yogurt can help make it creamy. For the red radish, use 1 small red onion or 2 green onion stems. Baby spinach, cabbage or another sturdy green can replace the kale.
The dressed salad keeps for up to 2 days, though it may become watery from the tomato and cucumber. If making it ahead or keeping leftovers, add a little extra feta to the dressing and leave out the water so the dressing is thicker.
For extra flavor in the dressing when using it on a side salad, add 2 tbsp finely chopped fresh dill, 1/8–1/4 tsp finely chopped garlic, 1/2 tsp dried oregano, extra salt, or a combination. Raw garlic can taste harsh.
Nutrition per serving
- Calories
- 421 kcal
- Fat
- 29 g
- Saturated fat
- 7 g
- Carbohydrates
- 11 g
- Sugar
- 5 g
- Fiber
- 4 g
- Protein
- 30 g
- Sodium
- 1,208 mg
- Cholesterol
- 37 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This spoonable tuna salad brings together finely chopped kale, tomato, cucumber, radish, parsley and Kalamata olives with tuna and a creamy Danish feta dressing. Serve it in bowls, or tuck it into warm pita pockets.
Chop the vegetables into small, spoonable pieces so you get a little of everything in each bite.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment