Description
A bright and zesty Mediterranean tuna salad that combines crunchy kale, juicy tomatoes, briny olives, and creamy feta for a refreshing meal.
Ingredients
Scale
- 3 cups tightly packed finely chopped curly kale
- 2 tomatoes, chopped into 1 cm squares
- 1 red capsicum/bell pepper, chopped into 8mm squares
- 1 cucumber, cut lengthwise into wedges
- 1 cup roughly chopped parsley leaves
- 8 red radishes, chopped into 8mm squares
- 1/2 cup whole pitted kalamata olives, cut into quarters
- 50g (1.5 oz) Danish feta
- 425g (15 oz) canned tuna in oil
- 3 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1/2 small garlic clove
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp water, if needed
- Pita bread pockets, warmed and cut in half
Instructions
- Put all dressing ingredients except water in a jug and blitz until smooth. Add water one tsp at a time for desired consistency.
- Place all salad ingredients except feta and tuna in a bowl. Pour dressing over and toss.
- Crumble feta into the salad and gently toss with tuna to preserve texture.
- Taste and adjust with more lemon if desired.
- Serve in bowls with warm pita on the side or stuffed.
Notes
For vegan version, substitute tuna with mashed chickpeas and use a tofu-based dressing instead of feta.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 30mg