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, drained (Note 3, choose responsibly)
• 100g/ 3.5 oz Danish feta (Note 2)
• 3 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 1/2 small garlic clove
• 1/2 tsp cooking salt / 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)

Steps

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). Then taste and add more salt if needed (feta saltiness varies by brand).
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.
3. Taste and add more lemon if desired (I enjoy this on the tart side – tuna can take it!).
4. 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!).