Serves 4
215 cal · 15 min
Simply Satisfying Kale and Tuna Salad
Recipe GLPR3c1ba3c76a87c0
A fresh and nourishing salad combining tender kale, flaked tuna, and bright cherry tomatoes dressed with lemon and a tangy balsamic vinaigrette. The kale is massaged to soften it naturally, creating a silky texture that pairs perfectly with canned tuna and burst tomatoes. Simple, wholesome, and ready in minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cans tuna in water (5 ounces each)
1 bunch fresh kale, about 1 pound
2 ounces cherry tomatoes
1 lemon, fresh
1/4 cup extra virgin olive oil
1/8 cup balsamic vinegar
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Rinse the kale thoroughly under cool running water to remove any dirt or debris, then pat dry with paper towels.
Let the kale air dry for a few minutes while you prepare the other ingredients.
Cut the cherry tomatoes in half lengthwise. Transfer them to a small bowl and toss gently with the balsamic vinegar, 2 tablespoons of the olive oil, and a small pinch of kosher salt and black pepper. Set aside.
Open the cans of tuna and drain excess water, reserving the liquid. Transfer the tuna to a large salad bowl and gently flake it with a fork.
Cut the lemon in half. Squeeze the juice from half of the lemon over the tuna, add a pinch of black pepper and a small pinch of kosher salt, and gently combine.
Remove the tough stems from the kale and discard. Roughly chop or tear the kale leaves into bite-sized pieces. Add the chopped kale to the bowl with the tuna.
Using your hands, massage the kale for about 3 minutes, pressing and rubbing it firmly to help it soften and break down the fibers.
Add the remaining 2 tablespoons of olive oil to the kale and tuna mixture. Add half of the marinated cherry tomatoes and gently toss all ingredients together until well coated and combined.
Top the salad with the remaining marinated cherry tomatoes.
Squeeze the juice from the remaining lemon half over the entire salad. Taste and adjust seasoning with additional kosher salt and black pepper as needed. Serve immediately.
