Salad with Tuna Fish

If you read this blog, then I’m sure you’re familiar with my dis-ease with salads. I just don’t get what all the fuss is about! But I’m trying, and I will say that this was both tasty and filling! I borrowed ideas from Joy the Baker and Shockingly Delicious.

  • 1 (5-ounce) can albacore tuna
  • 2-3 tablespoons red onion, sliced paper thin
  • several large leaves kale, stem removed and leaves cut in a chiffonade (depending on how much greens you want)
  • a couple green onions, thinly sliced
  • 2 stalks thinly sliced celery
  • 1 ½ tablespoons capers, drained
  • a handful of sliced almonds
  • olive oil, lemon juice, rice vinegar
  • Freshly ground pepper
  • Kosher salt (taste salad before adding)
  • grated parmesan cheese


  1. Toss kale in a large bowl with a splash of olive oil, rice vinegar, and/or lemon (your dressing preference!). Season with a bit of salt and pepper and set aside.
  2. In a separate medium bowl, combine tuna, green onion, red onion, and capers. Season with salt and pepper to taste.
  3. Add the tuna mixture and sliced almonds to the kale bowl. Toss to combine. Garnish with parmesan as desired.


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