Tuna Salad Recipe with Kale

Tuna Salad Recipe with Kale

Recipe and photo from Chef and Food Network star Emma Frisch

  • Yellow onion – 1/3 cup, very thinly sliced (substitute with red onion)
  • Carrot – 1 cup, shredded
  • Cucumber pickles – 1/3 cup, diced (substitute with any pickles)
  • Kale – 1 bunch, leaves stripped and shredded (substitute with collards or other hearty winter greens)
  • Raisins – 1/2 cup (substitute with black currants)
  • Kidney beans – 1 (15-ounce) can, drained (substitute with black, great northern white, adzuki, etc.)
  • Alaska Gold Albacore Canned Tuna – 1 can, broken up
  • Miso-Maple Dressing
  • Olive oil – 1/4 cup
  • Brown rice vinegar – 2 tablespoons (substitute with lemon juice)
  • White miso – 2 tablespoons
  • Maple syrup – 1 tablespoons + 1 teaspoon (substitute with honey)
  • Sesame oil – 1 teaspoon
  • Garlic – 1 clove, grated
  • Salt – 1/2 teaspoon
  • Pepper – 1/4 teaspoon

Instructions:

  1. Toss the salad ingredients in a large bowl.
  2. To make the Miso-Maple Dressing, combine ingredients in a jar and shake vigorously until blended together.
  3. Add the desired amount of dressing to the salad and toss thoroughly. Allow to sit for about 10 minutes before serving. Or, store in the refrigerator for several hours or overnight before serving. The longer the salad marinates, the better!