Tuna salad does not need to be boring, and, yes we can add cheese to salad. Feta cheese pairs well with many salads including this one. As winter slowly fades in the rearview mirror, so do the heavier comforting recipes we love. And as spring recipes call for lighter meals leading to summer, salad recipes for packed lunches, as an appetizer, side, or main course are heavily welcomed.
This tuna salad with feta cheese recipe was inspired by my daughters who surprisingly came to love eating salad over the past few months. So I suppose we can add this to the child-friendly recipe catalog too.
Tuna Salad With Feta Cheese Ingredients
Iceberg Lettuce
I use iceberg lettuce for its crunch, its somewhat mellow flavor and it’s best served chilled which goes well with the refrigerated feta. You could substitute this for romaine.
Tuna
What you use here may vary as canned tuna comes in tuna chunks and solid canned tuna that have larger pieces. I went for solid tuna preserved in olive oil for this recipe but have also used chunk canned tuna and it was just as delicious.
Avoid using canned tuna that has been preserved with overly flavored ingredients. Tuna that is salted and canned in olive or sunflower oil would be best.
Make sure you completely drain the tuna before adding it to the salad.
Feta Cheese
Feta cheese recipes will call for variously flavored or preserved feta. I went for plain feta cheese and not one that is packaged in flavored oil or other ingredients. But you could get creative here, however, as you will be using balsamic glaze to finish, I would suggest considering the combination.
How to Make Tuna Salad With Feta Cheese
Your base would be the crunchy iceberg lettuce. For this recipe, I use the whole iceberg lettuce. However, that yields a generous serving of 3. If you’re making this for one and serving it as a main course I would suggest only using a quarter of the iceberg as the sweetcorn, tuna, and feta cheese make it quite filling.
You can opt to carelessly tear the iceberg or cut it into thick strips which is what I opted for. Thereafter, add the pitted black olives (cut them in halves or leave them whole), sweetcorn, and diced feta (you could crumble it if you prefer).
There is no need to add salt as the feta and olives bring that to the salad. Just drizzle your best extra virgin olive oil into the salad and toss to coat.
For better presentation (if serving for a hosted event), it’s best to drizzle the balsamic glaze at the end instead of tossing it before serving.
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Tuna Salad With Feta Cheese
(+5 rating, 1 votes)
Loading...Tuna salad tossed with iceberg lettuce, sweetcorn, olives, and feta cheese.
Ingredients
- 1 iceberg lettuce
- 150g sweetcorn
- pitted olives (amount is to your preference)
- 140g canned tuna fillet (solid tuna)
- 150g plain feta cheese
- olive oil
- balsamic glaze
Instructions
Wash and cut the iceberg lettuce into thick strips, tip them into a mixing bowl
Drain the canned sweet corn and add them to the iceberg
If using black olives, add them whole to the iceberg or halve them if that's your preference
Drain the tuna from the preserved oil (discard the oil) and add the tuna to the other ingredients
Dice the feta cheese into bite sizes and toss into the mixing bowl
Drizzle oil over the ingredients and toss before finishing with the balsamic glaze.
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