with Black Tuscan Kale Salad
Kale is a leafy green, rich in in antioxidants, as well as vitamins A and K. It scores a perfect 1000 on the Aggregate Nutrient Density Index, which means it’s the one of the healthiest things you can eat. The Tuscan kale used in this recipe is a little different than the curly, green kale most of us are accustomed to. It is slightly sweet, earthy, and the perfect accompaniment to the seared tuna. Enjoy!
- 1 Tuna
- 1 Bunch Black Tuscan Kale
- 1 Medium Apple
- 1 Small Sweet Potato
- 1/4 Cup Almonds
- 2 Tablespoons Parmesan Cheese
- 1 Shallot
- 1 Clove Garlic
- 1 Lemon
First, put a small pot of salted water on to boil. Take the tuna out of the refrigerator and allow it to come to room temperature. Smash and chop the garlic until it resembles a paste. Then, finely chop the shallot and set aside. (If your shallot is large, you may only need half.) Next, peel the sweet potato and cut it into small chunks. Cut the apple into slices, removing the core, and then cut the slices into matchsticks. Squeeze the juice of half of a lemon over the apples to keep them from browning. Then, roughly chop the almonds. Set everything aside in small bowls. Finally, very thinly slice the kale.
Once the water is boiling, add the sweet potatoes to the pot. Cook for about 5-7 minutes, or until the sweet potatoes can be easily pierced with a fork. Drain, and set aside.
Drizzle a little olive oil in a medium pan and turn the heat to high. Season the tuna with salt and pepper to taste. Once the pan is hot, place the tuna in the pan and sear on both sides, for about 4-5 minutes per side, or until it is almost cooked through.
Once the tuna is done, turn off the heat and remove from the pan. Then, break the tuna apart into flakes.
Next, make the salad. Add the flaked tuna, kale, apple, sweet potatoes, almonds, and half of the cheese into a large bowl. Then, add the juice of the other half of the lemon to the shallots, and add the garlic. Finally, whisk in a couple tablespoons of olive oil to create a vinaigrette. Spoon enough vinaigrette over your salad to dress it. You may not need all of it — save the rest for a rainy day! Season with salt and pepper to taste.
Divide the salad between two plates. Garnish with the remaining cheese and a lemon wedge.