Tuna, kale, and egg salad from Joy the Baker by Joy Wilson

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Notes about this recipe

  • jhallen on April 07, 2021

    This was a good combination but I swapped leftover chicken for the tuna (because I hate canned tuna) and swapped tofu for the egg (because I hate egg in a salad). Very tasty. The ingredient list in the recipe includes celery but I don’t actually see celery reference in the step instructions in the recipe - can only assume it’s meant to be added with the scallions? I omitted the celery since not mentioned again.

  • Laura on September 01, 2014

    This recipe seemed like a light, summer meal, and it was. I changed it slightly by making a dressing of the EVOO, lemon juice, and rice vinegar, rather than adding small amounts of these in the process of building the salad. I added the dressing to the kale before adding the rest of the ingredients. I did omit the sunflower seeds. We liked it. I'd make it again.

  • RuthGo on August 31, 2014

    I thought this was delicious. True to form, I made some changes. I had bought collard greens instead of kale, so I cooked the collards first in water before starting. I also didn't have green onions, I used red onion instead. I left out the sunflower seeds. And finally, since I was just making it for me, I mixed in the second egg instead of just scattering it on top. The combination of olive oil, lemon, rice vinegar and capers made this delicious. I think you could also make it without the greens if you wanted something closer to a traditional tuna salad. Definitely recommended.

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