Mediterranean Tuna Salad with Creamy Feta Dressing Recipe

Introduction

This Mediterranean tuna salad with creamy feta dressing is a fresh and flavorful dish perfect for a light lunch or quick dinner. Packed with vibrant vegetables, herbs, and protein-rich tuna, it combines crisp textures with a tangy, rich dressing that brings it all together.

Ingredients

• 3 tightly packed cups finely chopped curly kale (about 6–7 kale stems)
• 2 tomatoes, chopped into 1 cm squares (include juices)
• 1 red capsicum (bell pepper), chopped into 8mm squares
• 1 cucumber, cut lengthwise into wedges then chopped into 8mm pieces
• 1 cup roughly chopped parsley leaves
• 8 red radishes, chopped into 8mm 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 variety, not crumbly Greek feta)
• 425g (15 oz) canned tuna in oil, drained

• 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

1. Step 1: Prepare 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.
2. Step 2: Add water one teaspoon at a time to reach a thick, drizzle-able consistency without diluting the flavor. Taste and adjust salt if needed.
3. Step 3: In a large bowl, combine all the salad ingredients except the feta and tuna. Pour over the dressing and toss well.
4. Step 4: Crumble the feta into the salad and toss again, allowing it to smear slightly for extra creaminess.
5. Step 5: Gently add the drained tuna and toss carefully, keeping some chunks intact for texture.
6. Step 6: Taste the salad and add more lemon juice if you like it tarter. Serve in bowls with warm pita pockets on the side or used to stuff the salad inside.

Tips & Variations

• Use creamy Danish feta for the dressing and salad to achieve a smooth, rich texture that’s different from crumbly Greek feta.
• Substitute radishes with red or green onions if preferred for a milder bite.
• Try adding chopped cucumber seeds if you like a bit of extra moisture and crunch.
• For added flavor, experiment with a pinch of dried oregano or fresh mint in the dressing.
• Choose canned tuna packed in oil for richer flavor, and drain well to avoid sogginess.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the dressing separate and toss just before serving if possible. Reheat pita bread before serving if using as a wrap. The salad is best eaten fresh to enjoy the crisp veggies and creamy dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of feta?

Yes, but creamy Danish feta is recommended for the dressing and salad because it blends smoothly and has a milder taste. Crumbly Greek feta can be used but may alter the texture and saltiness.

Is it okay to use fresh tuna instead of canned?

This recipe is designed for canned tuna for convenience and flavor. If using fresh tuna, cook and season it lightly before adding, adjusting the dressing and salad components to balance the flavors.

Mediterranean Tuna Salad with Creamy Feta Dressing Recipe

Print Recipe

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4.5 from 88 reviews

A vibrant and healthy Mediterranean tuna salad featuring finely chopped kale, fresh vegetables, and a creamy Danish feta dressing. This salad combines nutritious ingredients like tomatoes, cucumbers, kalamata olives, and canned tuna for a refreshing and satisfying meal perfect for lunch or a light dinner. The creamy feta dressing adds a tangy and rich flavor, complementing the crispness of the salad vegetables. Serve with warm pita bread for a complete Mediterranean-inspired experience.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salad:

• 3 tightly packed cups finely chopped curly kale (~6 – 7 kale stems)
• 2 tomatoes, chopped into 1 cm / 1/3″ squares (include 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 radish, chopped into 8mm / 1/3″ squares (or substitute 1 small red onion or 2 green onion stems)
• 1/2 cup whole pitted kalamata olives, quartered
• 50g / 1.5 oz Danish feta (creamy type, not crumbly Greek feta)
• 425g / 15 oz canned tuna in oil, drained (choose sustainably sourced)

Dressing:

• 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 to adjust consistency

Serving Option:

• Pita bread pockets, warmed and cut in half
• Dressing extra flavour options as desired (e.g. herbs or spices)

Instructions

1. Prepare the Dressing: Place the Danish feta, lemon juice, extra virgin olive oil, garlic clove, salt, and black pepper in a jug just large enough to fit the head of a stick blender. Blend until smooth. Add water a teaspoon at a time until the dressing reaches a thick, drizzle-able consistency. Taste and adjust salt if needed since feta saltiness varies.
2. Assemble the Salad Base: In a large bowl, combine the finely chopped kale, chopped tomatoes (including juices), red capsicum, cucumber pieces, parsley, radish, and quartered kalamata olives. Toss gently to mix the vegetables evenly.
3. Add Dressing and Feta: Pour the prepared creamy feta dressing over the salad vegetables. Toss thoroughly to coat. Crumble 50g of Danish feta into the salad and toss again; the feta will smear slightly, which adds creaminess.
4. Add Tuna and Final Toss: Gently add the drained canned tuna to the salad and toss carefully to maintain some chunks of tuna intact rather than breaking them into small pieces.
5. Adjust Seasoning: Taste the salad and add more lemon juice if desired for extra brightness and tartness, complementing the tuna flavor.
6. Serve: Serve the salad in bowls with spoons for easy eating. Offer warmed pita bread pockets on the side or use the tuna salad to stuff inside the pita for a hearty Mediterranean meal.

Notes

• Note 1: Using curly kale gives a lovely texture and nutritional boost. To soften kale further, massage it slightly with salt before mixing.
• Note 2: Use creamy Danish feta rather than crumbly Greek feta for the best dressing texture and flavor.
• Note 3: Choose sustainably sourced canned tuna to support responsible fishing practices.
• Note 4: For extra flavor, consider adding herbs like dill or oregano to the dressing or a pinch of smoked paprika.

Keywords: Mediterranean tuna salad, kale salad, feta dressing, healthy salad, no-cook salad, tuna recipe