This is an easy and filling salad to throw together. It's very simple and requires a few ingredients, but the result keeps you full for hours without weighing you down. We used canned beans. Yes, you read that right. Nothing wrong with a can of beans in a pinch.
Serves 4
1 head Tuscan kale
1/2 onion
1 can good quality tuna in oil
1/2 cup of cannellini beans (canned or make your own)
Olive oil
1 lemon, juice, and zest
De-stem the kale by running your fingers up each leaf and ripping the stem part off. Discard the stems or save for another purpose (like soup!).
Chop the leaves very roughly in half. Place in a bowl and add a very generous drizzle of oil, some lemon juice, lemon zest, and Maldon salt. Allow to sit on the counter for 20 minutes.
Chop the onion finely. Remove the tuna from the oil. Assemble the salad on (bean!) plate by layering the kale, tuna, and onion. I like it chunky as opposed to broken up. Drizzle more oil on top and taste for salt.
