A tuna salad unlike any other youve had before!
Eat in a bowl with a spoon.
Or stuff into pita bread.
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So you get a bit of everything in every single mouthful!
I just cant sacrifice enjoyment of meals for the sake of low calorie eating.
Life is too short to eat miserably, even for skinny jeans!
But, really tasty meals that also happen to below carb, gluten-free, low calorieandeconomicalare special.
Todays Mediterranean Tuna Salad is one such recipe.
I hope you love it as much as I do!
Ingredients for this Mediterranean tuna salad
Think: a loaded tabbouleh.
Hmmm…reading that back, it really doesnt sound similar to tabbouleh at all!
But you get my drift.
It has a tabbouleh like spoon-able texture.
But its more substantial so you’ve got the option to have it as a meal.
Also, the feta does a lot of heavy lifting here!
Danish feta This is the creamy bang out of feta.
The texture is halfway between a crumbly Greek feta and soft goats cheese.
Lemonjuice Fresh and tangy!
The lemon tang offsets the creaminess of the feta.
Extra virgin olive oil The better the quality, the better the flavour!
Salt and pepper For seasoning.
CANNED TUNA CHOOSING
Not all tuna is created equal and not all tuna is sourced responsibly!
Check the canned tuna label to determine tuna species and fishing method.
THE SALAD STUFF
OK!
However, tuscan kale (aka cavolo nero/black or lacinato kale) can be used in a pinch.
Other options baby spinach, cabbage or other greens sturdy enough to finely chop.
Red radish For perky freshness and lovely little pops of pink!
Substitute with red onion or green onion.
Red capsicum A medium or large size one.
Yellow would also be great and add to the kaleidoscope of colour here!
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Tomatoes Unlike many salads where tomato is chopped into small pieces, we are not deseeding it today.
Scrape all the watery seeds into the salad it forms part of the dressing!
Kalamata olives Whole pitted olives that we will cut into four pieces.
I like doing that because you get these little juicy briny bits of olives littered throughout the salad.
Parsley For herby freshness, and a nod to the tabbouleh-aspiration.
Cucumber I use what we call Lebanese cucumbers here, the ones that are around 18cm / 7 long.
MAKE Creamy feta dressing
I find it easiest to use a stick blender for this dressing.
Theres not enough volume to use a regular size food processor though a small one would work.
A blender is a bit of a pain for small volume creamy dressings, I find.
Too hard to scrap it all out.
Blitzthe feta, lemon, oil, salt and pepper until smooth.
Adjustthe thickness if needed using a teaspoon of water at a time.
Goal: Thick drizzle-able consistency.
However, I demo the vegetable chopping in the recipe video below.
Pour over all the dressing and toss well.
Crumble in the feta and toss again it will smear which is a good thing!
Tuna chunks Then add the tuna.
Break it up gently into chunks as you gently toss it through.
And youre done time to eat!
Or stuff it into pita pockets for the best tuna sandwich of your life.
Nagi x
PS Mmmm, that might be a bit of an excessively grandiose statement!
Lets say its equal best with the classicTuna Sandwich.
I have a very big soft spot for that one.
So many skeptics converted!
