Tuna, Kale, and Egg Salad

Sometimes I love eating healthy foods because I want big bites and huge portions without feeling guilty or getting odd looks from strangers. Salads are great because I try to get a little (or a lot) of each ingredient on my fork for the biggest best bite. You know exactly what I'm talking about.

A salad with 'best bites' needs lots of ingredients.  Making salads with lots of ingredients is a pain in the ass. This salad is no different. 

There is egg shelling, vegetable cleaning, chopping, slicing, and even grating.  But its good and kale is like a superfood or something so thats nice. I like kale, it bites back.

Tuna, Kale, and Egg Salad

Joy the Baker did it first

Serves 2 Adults 

• 4 cups chopped kale
• olive oil
• rice vinegar
• 2 5-ounce cans white tuna, drained
• 3 tablespoons green onion, thinly sliced
• 3 tablespoons parsley, chopped
• 2 hard boiled eggs, peeled and sliced
• 1/3 cup celery, sliced
• 1/4 cup roasted shelled sunflower seeds
• 1/4 grated parmesan cheese
• 2 tablespoons capers, drained

Toss kale in a large bowl with a splash of olive oil and rice vinegar. Easy on the rice vinegar, there is no going back if you put too much.  Massage the oil and vinegar in with your hands. Really get in there. The kale should get a darker green and lose a lot of its volume. Split the lettuce on two different plates or bowls.

In a separate medium bowl, combine tuna, half of the eggs, green onion, parsley, celery and another splash of olive oil with the back of a fork. Top the kale with tuna and egg mixture.

Sprinkle the salad with the rest of the eggs, sunflower seeds, parmesan cheese, and capers.

Next time: add lemon juice in with the tuna mixture