Sometimes I spend so much time painting my own nails, that by the time they’re complete,ย I’m entirely disenchanted ย with the finished product. (Ridiculous sentence to start a blog post with. ย Don’t be like me.)
The same goes for cakes. ย The longer I spend folding, baking, ย cooling, and frosting a cake, the less I want to slice into it in the end. ย Sad story, right?
The same can be said for laundry, obviously. ย Gathering, washing, drying, air drying, folding, putting away. AAHHH. ย Laundry is boring and totally not delicious… so, duh.
This salad though… in and out. ย No exorbitant amount of slicing and dicing. ย Just enough to create a pretty pretty salad and also enjoy your efforts. ย It’s the ideal balance of greens, health, and kitchen time.
I hope the start of your week is feeling great!
Let’s put some greens in the mix!
Leafy green kaleย + parsley, onions, and herbs + salty capers and parmesan + eggs and nuts for girth.
When it comes to kale, I usually chop it small and massage (yes massage) in some olive oil and rice wine vinegar. ย Just a bit. ย This will help soften the firm greens.
In a separate bowl I combine tuna with herbs, olive, oil, and some of the hard boiled egg. ย We’re going to mash together a cohesive tuna salad without the use of mayo.
Capers and parmesan add an essential salty kick. ย Celery because it remind me of my grandmother’s tuna salad and it adds a nice little crunch.
Crunchy bits and lots of green!
Protein and greens bite and crunch. ย It’s just the right amount of healthy for the start of the week. ย It leaves plenty of room for the buttery barbecue shrimp that fill the streets of New Orleans… and zero kitchen fatigue, too!
Tuna and Kale Salad
serves 2
4 cups clean well chopped kale (I used curly kale)
1 (5-ounce) can albacore tuna, drained of its liquid
3 tablespoons thinly sliced green onion
3 tablespoons chopped parsley
2 hard boiled eggs, peeled and sliced
1/3 cup sliced celery
1/4 cup roasted shelled sunflower seeds
1/4 cup grated parmesan cheese
3 tablespoons capers, drained
olive oil, lemon juice, rice vinegar
salt and pepper to taste
Toss kale in a large bowl with a splash of olive oil and rice vinegar. ย Season with a bit of salt and pepper and set aside.
In a separate medium bowl, combine tuna and half of the sliced boiled egg. ย Add the green onion and parsley and a bit of olive oil and use the back of a fork to work the mixture together, breaking up the tuna and eggs. ย Add the sunflower seeds, cheese, and capers. ย Add a bit more olive oil if needed and fresh lemon juice. ย Season with salt and pepper to taste.
Add the tuna mixture to the kale bowl. ย Toss to combine. ย Before serving top with the remaining egg. ย Enjoy!
34 Responses
Good recipe! Will have to try this.
I just made this for lunch today. It was delicious. And a new favourite!
Delicious! I had cilantro on hand so I used that- very good. I had this for lunch and then dinner! Your recipes are all so right on Joy. Thanks!
I’ve made this salad four times in the last two weeks and I can. not. get. enough. LOVE the briny acidity and heartiness of the kale. I threw in a bunch of chopped basil and that was delicious, too. Thanks for bringing together a bunch of my favorite ingredients in a new and unexpected way!
“for girth” โฆ YES.
I made it for lunch today! I was not sure about kale and tuna…hmmm mmm good! I inhaled the salad and no crumbs left in bowl! Delicious!
I search the internet constantly for really tasty recipes so glad this one popped up today. I love everything about it. Cant wait to make it.