A non-boring light lunch for those of us tired of the same-old (though you can and should have for dinner or late night snack as well). The sour-punch of the quick-whisked vinaigrette that coats the kale and tuna is mouthwatering and only gets better as the salad sits in the fridge so make-ahead away! Note: I ate half the first day and the rest the second, because I couldn’t bring myself to leave any behind for longer than that, but I digress. Use toasted sourdough bread, buttered if you like, for the perfect plate-to-mouth vehicle that compliments the salad. Otherwise any bread will do. You should also double the recipe if you plan to feed more than two people (Smaller “toastettes” for tapas!)
Notes: Garlic-infused olive oil is Trader Joe’s.
Lemony Kale & Tuna Toast
Ingredients: Zest and juice of 1 lemon, 2 tbsp. garlic-infused olive oil, 2 tsp. Dijon mustard, sea salt, pepper, and chili flakes (all to taste), 1 1/2 cups chopped Tuscan kale, 1 can flaked tuna packed in water, 1/4 cup minced red onion, 1/4 cup feta cheese, bread for toasting, butter.
Serves 1-2.
1. Make vinaigrette and salad: Add the first six ingredients to a bowl and whisk to emulsify. Taste. Add more salt, pepper or chili flakes, if you like. Add in kale, tuna, red onion, and feta cheese. Combine.
2. Assemble: Toast bread to desired doneness and butter. Place toast/s on plate, spoon over the salad. Eat. Can be made and stored in fridge, covered up to four days.
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