Simply Satisfying Kale and Tuna Salad

15 min · Serves 4

Based on a recipe from Seafood Nutrition Partnership, via USDA MyPlate Kitchen

What goes in

• 2 canscanned tuna
• 1kale
• 2 ozcherry tomatoes
• 1lemon
• ¼ cupextra-virgin olive oil
• 0.1 cupbalsamic vinegar
• kosher salt (optional)
• freshly ground black pepper (optional)

How to cook it

1. Rinse the kale thoroughly and let it drain well.
2. Halve the cherry tomatoes, then gently toss them in a small bowl with the olive oil, balsamic vinegar, and a pinch each of salt and pepper.
3. In a large salad bowl, gently flake the tuna with its liquid, stirring in the juice from half a lemon and a pinch of black pepper.
4. Massage the kale leaves with your hands for about 3 minutes until they soften and darken slightly.
5. Add the massaged kale and half of the dressed tomatoes to the bowl with the tuna, tossing lightly until everything is evenly coated.
6. Scatter the remaining dressed tomatoes over the salad.
7. Finish by squeezing the juice from the remaining half lemon over the top, then serve.

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