Recipes
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Tuna and Kale Salad
Recipe courtesy of joythebaker.com
serves 2
4 cups clean well chopped kale (I used curly kale)
1 (6-ounce) can Oregon’s Choice albacore tuna, drained
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!
