An easy lunch to incorporate into your summer programming.
2 Tablespoons of extra virgin olive oil
1 Tablespoon champagne vinegar
4 (or more) cups of baby kale
1 (5-ounce) can or 2 (3-ounce) pouches of wild tuna, drained and fork flaked
2 Tablespoons toasted walnuts (see tip below)
Maldon salt or other big flaky salt
In a large bowl, whisk the olive oil and vinegar. Add the kale, tuna, and walnuts and toast to coat them in the dressing. Finish with salt to taste.
TIP: Toasting nuts is an easy way to bring out more of their flavor. To do it, simply add a small handful to a frying pan and cook over medium-low heat for 2-3 minutes, stirring often, until browned and fragrant. Keep an eye on them as you toast, they burn fast!