Lemony Tuna Kale Salad

Enjoy this citrusy salad as part of a light lunch or as a side dish to a bigger main at supper time.

SERVES : Serves 4-6


TOTAL TIME: 20 Minutes


  • 1 bag of kale, stemmed and torn into bite-size pieces
  • 1 red onion, thinly sliced
  • 100g celery, thinly sliced into half moons
  • 4 pouches Good Catch® Naked in Water Plant-Based Tuna
  • 40g croutons


  • 70g vegan mayo
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 1 ⁄2 tablespoons lemon zest
  • 1 tablespoon Dijon mustard
  • 1 1 ⁄2 teaspoons garlic, crushed
  • 40g capers, drained and minced
  • 1 tablespoon dulse flakes
  • 135g plant-based parmesan cheese, shredded, plus more for garnish


  1. Wash and dry the kale.
  2. In a small bowl, mix together all Caesar dressing ingredients.
  3. In a large bowl, combine kale, onion, celery and dressing. Toss and massage until the dressing is equally distributed and the kale begins to break down and turn dark green.
  4. Add Good Catch® Plant-Based Tuna and gently toss again.
  5. Add croutons and toss to distribute.
  6. Plate and garnish with more shredded parmesan cheese, if desired.


Recipe courtesy of Good Catch


Sean Mitchell

Author at Pynck

You may also like...

Share This