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Herb Tuna Salad, Clementine Dressed Erdenheim Farm Tuscan Kale and Chive Blossoms


A lovely spring tuna salad

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Rate this recipe 4.8/5 (5 Votes)


  • For the Tuna Salad:
  • 2 12 ounce cans albacore tuna in water, drained
  • 2 stalks celery, chopped
  • 6-8 scallions (green onions) finely chopped
  • 2/3 cup mayonnaise
  • 2 lemons, juiced and strained
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon kosher salt, more or less to taste
  • 1/2 teaspoon cracked black pepper, more or less to taste
  • For the Greens Salad:
  • 1 cup raw, fresh small Tuscan Kale, per individual salad, cut chiffonade into half inch strips then cut in half for bite size pieces
  • 1/4 cup any small edible decorative greens, curly endive, micro greens, Korean water cress or green water cress per individual salad
  • 3 edible fresh chive blossoms per individual salad
  • For the Dressing
  • 5-6 clementines, halved, juiced and strained
  • 3 tablespoons grape seed oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cracked black pepper


Servings 4
Cooking time 30mins
Adapted from


Step 1

For The Tuna:
Using a fork gently flake and separate albacore tuna in a large glass bowl. Stir in celery and scallions then carefully blend through the mayonnaise before combining in the fresh lemon juice. Sprinkle in the parsley and mint then the kosher salt and pepper, check seasoning adding a bit more salt or lemon juice if desired. Assemble salad placing approximately one cup of the sliced dressed Tuscan Kale pieces into the center of the plate. Using a measuring cup make a scoop of tuna salad and lay on top of the kale. Lightly dress assorted mixed greens and place decoratively on outer edges around plate. Top with three edible fresh chive blossoms.
For the Dressing:
In a small mixing bowl whisk together clementine juice with the grape seed oil, add in salt and pepper, whisk again, check flavor adding in a bit more of any ingredient as desired

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