Lemon-Balsamic Kale and Tuna Salad

Ingredients

• 2 kutu (yaklaşık 280 g) konserve ton balığı · 227 kcal
• 1 demet kale yaprağı (kıvırcık lahana), doğranmış · 78 kcal
• 57 gram çeri domates, ikiye bölünmüş · 51 kcal
• 1 adet limon · 26 kcal
• 1/4 su bardağı sızma zeytinyağı · 433 kcal
• 1/8 su bardağı balzamik sirke · 45 kcal
• Tuz
• Taze çekilmiş karabiber

Method

1. Wash the kale thoroughly, remove any tough stems, and chop the leaves into bite-sized pieces, then set aside to drain.
2. In a small bowl, toss the halved cherry tomatoes with the balsamic vinegar, olive oil, and a pinch of salt and pepper, then set aside to marinate.
3. In a large salad bowl, gently mix the tuna (with its canning juices) with the freshly squeezed juice of half a lemon and a pinch of pepper.
4. Add the kale to the tuna mixture and massage the leaves with your hands for about 3 minutes until they become soft, tender, and darker green.
5. Gently toss in half of the marinated tomatoes until everything is well coated, then top with the remaining tomatoes, squeeze the rest of the lemon juice over, and serve.

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