Blend 1 cup of Danish feta, 3 tablespoons of fresh lemon juice, and 3 tablespoons of extra virgin olive oil in a food processor. Add 1 minced garlic clove, a pinch of salt, and a sprinkle of pepper. Blend until smooth.

Chop 2 cups of curly kale, 1 red capsicum, 1 cucumber, and 1 cup of halved cherry tomatoes. Dice 4 red radishes and finely chop a handful of fresh parsley. Combine all ingredients in a large mixing bowl.

Toss in ½ cup of pitted Kalamata olives with the chopped vegetables and mix gently.

Drizzle the creamy feta dressing over the mixed salad ingredients and toss until evenly coated.

Fold in 1 can of drained and flaked tuna gently using a spatula.

Serve in individual bowls or a large serving dish. Optionally, warm pita bread for stuffing.