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Clean recipe · cooking.nytimes.com

White Bean, Tuna and Kale Salad

Humble in parts yet rich in textures, this combination of flaky tuna, creamy beans, juicy raw onion and hearty kale makes a satisfying and quick lunch. Massaging the kale and onion with lemon juice and salt softens and seasons so that the kale remains toothsome but not tough, and the onion spicy but not prickly. The salad can be made up to two days ahead and is amenable to improvisation: Add cooked grains, thinly sliced tomatoes or cucumbers or leftover roasted vegetables.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
0 hr 10 min
Cook:
0 hr 5 min
Total:
0 hr 15 min
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Ingredients

  1. 1 large bunch Tuscan kale, stems removed and leaves torn into bite-size pieces
  2. ½ red or white onion, thinly sliced
  3. Juice from 1 lemon (3 tablespoons)
  4. Salt and black pepper
  5. 1 (15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed
  6. 10 to 12 ounces canned tuna, preferably oil-packed, drained
  7. 3 tablespoons extra-virgin olive oil

Instructions

  1. Add the kale, onion and lemon juice to a large bowl and season generously with salt and pepper. Squeeze with your hands until the mixture is shiny and softened. Add the beans, tuna and oil and toss to combine. Season to taste with salt and pepper.