Simply Satisfying Kale and Tuna Salad

2 cans tuna (5 ounce cans)
1 bunch kale (or 1 bag)
2 ounces cherry tomatoes
1 lemon
raw
1/4 cup extra virgin olive oil
1/8 cup balsamic vinegar
kosher salt (to taste)
freshly ground pepper (to taste)

Wash kale. Set aside to drain water off.
Cut tomatoes in half and lightly toss in bowl with balsamic vinegar, oil, and pinch of salt and pepper. Set aside.
In a salad bowl, mix tuna and juice from the can gently with the squeeze of 1/2 lemon and a pinch of pepper.
Massage kale for about 3 minutes to soften it.
Add the kale and 1/2 the tomatoes to the tuna. Gently toss until all is coated with dressing.
Add remaining tomatoes.
Squeeze remaining lemon all over and serve.

Seafood Nutrition Partnership