Joy the Baker

Tuna, Kale, and Egg Salad

by 34 Comments

tuna kale and egg salad

Sometimes I spend so much time painting my own nails, that by the time they’re complete, I’m entirely disenchanted  with the finished product. (Ridiculous sentence to start a blog post with.  Don’t be like me.)

The same goes for cakes.  The longer I spend folding, baking,  cooling, and frosting a cake, the less I want to slice into it in the end.  Sad story, right?

The same can be said for laundry, obviously.  Gathering, washing, drying, air drying, folding, putting away. AAHHH.  Laundry is boring and totally not delicious… so, duh.

This salad though… in and out.  No exorbitant amount of slicing and dicing.  Just enough to create a pretty pretty salad and also enjoy your efforts.  It’s the ideal balance of greens, health, and kitchen time.

Tuna Kale and Egg Salad

Tuna Kale and Egg Salad

I hope the start of your week is feeling great!

Let’s put some greens in the mix!

Leafy green kale + parsley, onions, and herbs + salty capers and parmesan + eggs and nuts for girth.

Tuna Kale and Egg Salad

When it comes to kale, I usually chop it small and massage (yes massage) in some olive oil and rice wine vinegar.  Just a bit.  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.  We’re going to mash together a cohesive tuna salad without the use of mayo.

Tuna Kale and Egg Salad

Capers and parmesan add an essential salty kick.  Celery because it remind me of my grandmother’s tuna salad and it adds a nice little crunch.

Tuna Kale and Egg Salad

Crunchy bits and lots of green!

Tuna Kale and Egg Salad

Protein and greens bite and crunch.  It’s just the right amount of healthy for the start of the week.  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

Print this Recipe!

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.  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.  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.  Add the sunflower seeds, cheese, and capers.  Add a bit more olive oil if needed and fresh lemon juice.  Season with salt and pepper to taste.

Add the tuna mixture to the kale bowl.  Toss to combine.  Before serving top with the remaining egg.  Enjoy!

Reader Interactions

Comments

  1. Wendy Wernigg

    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.

    Reply

  4. Ann

    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!

    Reply

  5. lisa

    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!

    Reply

  8. Beth V.

    This looks great! Do you think I can make a big batch on Sunday and use it for lunch all week? I wonder if it stays crunchy over a few days in the fridge.

    Reply

  14. Ardis rosenberry

    Could stir together with some plain Greek yogurt for the taste of traditional egg salad..will try both ways..great to add the extra fiber with the kale.

    Reply

  15. erin

    Must make this. (And yeah…I haven’t painted my nails in weeks, despite the overflowing basket of polish. It’s a problem.)

    Reply

  16. Valentina @Hortus

    Ahah amazing! I wonder why so many people feel like that? I never enjoy stuff I bake myself as much as stuff you can get at a store, even if more often than not the quality is much lower.
    The exception being bread. Homemade bread is awesome.

    Love this salad, pinned it on my to-do list! Though I’ll probably use a well-drained can of tuna in olive oil. I just can’t get used to those sad albacore tins.

    Reply

  20. cindyhgpv

    I feel the same way when I paint my nails AND make multi-step things…and grocery shopping, afterwards I always just want to get a pizza.

    This salad looks amazing and so easy to put together…no time to get over it! Which is exactly how I like my lunch.

    Reply

  25. Taylor

    I’m the same way: if I spend a long time on an elaborate dinner, I find that when it comes time to eat it, I’m not even amused with it. It’s like a couple that just got into a fight and I want to sleep on the couch alone because I’m too tired to make amends. This looks yummy though! I’m not a fan of tuna, but I bet it would be great with finely chopped grilled chicken!

    xoxo
    Taylor

    Reply

  26. sundiegoeats

    Completely agree I used to always make this double chocolate layer cake for birthdays and it had a layer of white chocolate mousse and a layer of milk chocolate mousse with raspberries + topped with ganache…After assembling the whole thing (and sampling all the components/cake trimmings throughout for quality control of course) I would not even want a slice of it.

    Reply

  31. Kezia

    This looks delicious! The perfect thing for me to eat once I finish my juice cleanse! Also, that was the best first sentence of a blog post ever!

    Reply

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