Simply Satisfying Kale and Tuna Salad • Seafood Nutrition Partnership


2-5 oz. cans of tuna
1 bunch or bag of kale
1/4 cup cherry tomatoes
1 lemon
1/4 cup extra virgin olive oil
1/8 cup balsamic vinegar
Kosher salt, to taste
Pepper, to taste
Recipe developed by SNP Ambassador Michael-Ann Rowe


1.Wash kale. Set aside to drain water off.
2.Cut tomatoes in half and lightly toss in bowl with balsamic vinegar, oil and pinch of salt and pepper. Set aside.
3.In a salad bowl, mix tuna and juice from the can gently with squeeze of 1/2 lemon and a pinch of pepper.
4.Massage kale for about 3 minutes to soften it.
5.Add the kale and 1/2 the tomatoes to the tuna, and gently toss until all is coated with dressing.
6.Add remaining tomatoes.
7.Squeeze remaining lemon all over and serve.

Even the youngest junior chefs love massaging the kale in this simply satisfying kale and tuna salad recipe, which adds canned tuna, tomatoes and homemade dressing for a refreshing dish.

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