Tuscan kale salad with white beans and tuna

Tuscan Kale Salad with White Beans and Tuna

SERVES 4

I was actually eating kale long before it was anointed the “it” vegetable, mostly in the Italian soups and stews I grew up on. But I added raw Tuscan kale to the classic combination of cannellini beans, tuna, and red onions. I never thought a salad could approach comfort food status, but this one is so satisfying that I crave it regularly. I prefer the dark, bumpy leaves of Tuscan kale to curly leaf kale for salads because they have a more delicate flavor and tender texture.

It’s worth splurging for the imported Italian or Spanish tuna packed in extra virgin olive oil. They’re infinitely more flavorful then regular tuna packed in water. Homemade beans’ firmer texture is ideal in this salad, but you can substitute canned beans; just rinse and drain them well.

Ingredients

• 1 (6-ounce) can olive oil–packed tuna, drained
• 1 bunch Tuscan kale, stems and center ribs removed, leaves chopped into
• bite-size pieces (about 4 cups)
• 2 cups cooked cannellini beans or 1 (15-ounce) can cannellini beans, rinced
• and drained
• 1⁄2 medium red onion, thinly sliced
• 2 tablespoons red wine vinegar
• 1⁄4 cup extra virgin olive oil
• Fine sea salt and freshly ground black pepper

In a large bowl, flake the tuna into bite-size pieces with a fork. Add the kale, beans, onion, vinegar, and oil and season with salt and pepper to taste. Toss gently to combine.