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  • Wasabi paste or powder
  • Lemon juice
  • Salt
  • Freshly ground pepper
  • Extra virgin olive oil
  • Baby kale leaves
  • Grape tomatoes
  • Sweet onion
  • Can water-packed tongol or chunk light tuna

Print This Recipe

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April 19, 2016  |  Issue #605

Baby Kale Tuna Salad with Wasabi Dressing

Kale Tuna Salad

A Something Different Recipe
Developed by Dana Jacobi

Baby kale is milder and more tender than its mature variety, making it perfect for raw salads like this one. It’s still packed with fiber, vitamins, minerals and phytonutrients such as isothiocyanates and flavonoids that lower cancer risk. Sweet onions and grape tomatoes add color and complex flavor pairings while tuna tops it off with a protein boost. Add the spicy, wasabi dressing just before serving and enjoy a healthy, light meal in the fresh spring air!

Makes 2 servings.
Per serving: 249 calories, 8.5 g total fat (1 g saturated fat), 22 g carbohydrate, 23 g protein, 4 g fiber, 101 mg sodium.


  • 1 tsp. wasabi paste or powder
  • 1 Tbsp. fresh lemon juice
  • Pinch of salt or to taste
  • Freshly ground pepper
  • 1 Tbsp. extra virgin olive oil
  • 4 lightly packed cups baby kale leaves
  • 1 cup grape tomatoes, halved lengthwise
  • 1/2 cup sweet onion, in thin ¼-inch crescents
  • 1 can (5 oz.) water-packed tongol or chunk light tuna, drained


In small bowl, whisk wasabi with lemon juice; if using powder, add 1 teaspoon water and set aside for 10 minutes to let heat develop. Mix in salt and 4-5 grinds pepper and then whisk in oil. Set dressing aside for flavors to meld while you assemble salad.

Arrange kale to cover small platter. Sprinkle tomatoes and onions over kale. Add tuna, breaking it into chunks or coarse flakes. Just before serving, pour dressing over salad and toss to combine.

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