Mediterranean Tuna Salad With Creamy Feta Dressing

1. Kale – Goal here is to chop it up like you would parsley for tabbouleh or garnishing! Curly kale is easier to chop because the shape of leaf lends itself to “crumbling” (as long as it’s fresh and perky, not old and floppy). However, tuscan kale can be used in a pinch.

Finely chopped kale (watch video) – Grab the base of the kale stem and run your hand up the stem to strip the leaves off. Discard tough stem (or add to vegetable stock). Bundle the kale leaves tightly then finely chop like you would parsley leaves! I run my knife through to cut finely into strips, then I chop 90° the other way. Or – use your food processor 🙂 (Though the pieces will get a little smaller). To measure, pack tightly into cups. You really will need 5 large or 6 to 7 medium stems!

Substitute – baby spinach, cabbage or other greens sturdy enough to finely chop.

2. Danish feta – the creamy type, blends effortlessly into a creamy dressing. If using Greek feta, the dressing will take a little more blitzing effort to make it smooth and a dollop of yogurt to help make it creamy wouldn’t go astray either.

3. Tuna in oil is tastier than tuna in brine / spring water!

4. Extra flavouring options – 2 tbsp finely chopped fresh dill1/8 – 1/4 tsp finely chopped garlic (use with caution, raw garlic flavour can be harsh)1/2 tsp dried oreganoExtra salt

Leftovers holds up well for 2 days because kale doesn’t turn into a soggy mess even once dressed. It does get a little watery though (from tomato and cucumber juices) so if you intend to make ahead or keep leftovers, I would add a little extra feta in the dressing and skip the water to make it thicker (like mayo consistency) to anticipate the dilution.