Mediterranean tuna salad with creamy feta dressing

Name: Mediterranean tuna salad with creamy feta dressing
Ingredients: 3 tightly packed cups finely chopped curly kale ((~6 - 7 kale stems, yes really!) (Note 1)); 2 tomatoes (, chopped into 1 cm / 1/3" squares (use the juices too!)); 1 red capsicum / bell pepper (, chopped into 8mm / 1/3" squares); 1 cucumber (, cut lengthwise into 6 or 8 wedges, the chopped into 8mm/1/3" pieces); 1 cup roughly chopped parsley leaves; 8 red radish (, chopped into 8mm / 1/3" squares (sub 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 ((the creamy sort, not crumbly Greek feta) (Note 2)); 425g/ 15 oz canned tuna in oil; 100g/ 3.5 oz Danish feta ((Note 2)); 4 tbsp lemon juice; 4 tbsp extra virgin olive oil; 1/2 tsp cooking / kosher salt; 1/4 tsp black pepper; 1 tbsp water (, if needed); Pita bread pockets (, warmed, cut in half); Also see Dressing extra flavour options ((Note 4))

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Servings: 3

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Mediterranean tuna salad with creamy feta dressing

Instructions

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Step 1

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).

Step 2

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.

Step 3

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!).

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