Cooked - Mediterranean Tuna Salad With Creamy Feta Dressing

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

keannaarnason91

Mediterranean Tuna Salad With Creamy Feta Dressing

3.0

3 tightly packed cups finely chopped curly kale ((~6 - 7 kale stems, yes really!) (Note 1))

2 tomatoes (, chopped into 1 cm / ⅓" squares (use the juices too!))

1 red capsicum / bell pepper (, chopped into 8mm / ⅓" squares)

1 cucumber (, cut lengthwise into 6 or 8 wedges, the chopped into 8mm/⅓" pieces)

1 cup roughly chopped parsley leaves

8 red radish (, chopped into 8mm / ⅓" squares (sub 1 small red onion or 2 green onion stems))

½ cup whole pitted kalamata olives (, cut into quarters)

50g/ 1.5 oz Danish feta ((the creamy sort, not crumbly Greek feta) (Note 2))

425g/ 15 oz canned tuna in oil

100g/ 3.5 oz Danish feta ((Note 2))

3 tbsp lemon juice

4 tbsp extra virgin olive oil

½ small garlic clove

½ tsp cooking salt / kosher salt

¼ tsp black pepper

1 tbsp water (, if needed)

Pita bread pockets (, warmed, cut in half)

Also see Dressing extra flavour options ((Note 4))

Select all/reset

Dressing - Put all the ingredients EXCEPT the water in a jug just large enough to fit the head of a stick blender. Blitz until smooth. Add water 1 tsp at a time until it's a thick drizzle-able consistency (don't dilute flavour too much). Then taste and add more salt if needed (feta saltiness varies by brand).
Salad - Place all the salad ingredients EXCEPT the feta and tuna in a large bowl. Pour over the dressing, toss. Crumble feta in, toss (it will smear - we like!). Add the tuna and gently toss, trying to keep some chunks rather than it all crumbling into tiny pieces.
Taste and add more lemon if desired (I enjoy this on the tart side - tuna can take it!).
Serve in bowls with spoons for digging in! Tuck warm pita pockets on the side, or use the tuna salad to stuff inside the pita (it's sooooo good!).

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created this week

Loading...

Privacy Policy Cookie Policy Terms of Service