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Tuna and Kale Salad

Prep Time:

20 Minutes

Cook Time:

0 Hour


2 Servings



About the Recipe

My general rule of thumb is to flavor in layers, that's why there are two processes to this salad. If you wish
to add more cucumber or have less onions you can do that, this Tuna and Kale salad is incredibly versatile.
My Tuna and Kale salad is a refreshing change offering a perfect balance of flavors, acidity, oil and visual appeal. Always know that the vegetables can easily be swapped out for local and season produce that will delight the senses even more.


Prep your Veggies

  • Fresh Kale -1 Cup tightly packed destemmed- chopped- rinsed - use a salad spinner

  • Cooked beetroot- 1 medium sized-diced

  • Red onion - small- sliced thinly

  • English cucumber - 4 inches long diced

  • Garlic cloves - 3 finely crushed garlic- Use the back of the knife or a press.

Prep your Dressing

  • Can of 100% Pole & Line Caught Wild Tuna - "Drained" - Kept to the side.

  • Apple cider vinegar - 2 Tablespoons + 1 teaspoon

  • Extra virgin olive oil - 2 Tablespoons

  • 3 cloves of garlic-finely crushed - Use the back of the knife or a press.

  • Black sesame seeds - 2 Tablespoons semi crushed-

  • Thyme- 3/4 tsp fresh or finely chopped dried

  • Salt 1 teaspoon

  • Black Pepper - 1/2 Teaspoon


Step 1

Have everything prepped and ready to go.

Step 2

For better absorption crush the sesame seeds. For convenience with the back of a measuring cup.

Step 3

To make the dressing: (Excluding the tuna) place in the wet and dry ingredients from the "Dressing List" into a medium sized bowl. Please note you will now need to emulsify the dressing see step 4

Step 4

Whisk the dressing until it starts to bind-come together. This is emulsifying, it'll only take about 2 minutes whisking by hand.

Step 5

Gently fold in the flaked tuna into the dressing until until the dressing is absorbed.

Step 6

Add the vegetables into the dressing. Fold in with a tablespoon without over mixing.

Step 7

Ensure the dressing has coated the kale well.

Tuna and kale salad can be consumed immediately i keep mine refrigerated for 3 days. The kale and onions will soften however the flavors will continue to develop.

This salad is not supposed to be a particularly wet salad but just enough to coat the greens with the dressing. For a short cut I use bagged pre washed kale.

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