Apples give the tuna a pleasant crunch and mellows out its fishy taste, making it less of an olfactory hazard to eat at the workplace. The tuna is further sweetened with the addition of apple cider and torn kale leaves that have been tossed in balsamic, giving it a nice tart flavour so that you don’t have to drown the fish in mayo.
Courtesy of Karon Liu.
ingredients
directions
In a bowl, combine tuna, mayonnaise, apples, and apple cider. Mix gently with a spoon, careful not to mush the apples.
In a separate bowl, add a small splash of balsamic vinegar (you need less than what you think you need). Massage the kale with your hands for a few minutes and squeeze out any excess liquid. Set aside.
Lightly toast the croissant halves until warm. Fill with kale and tuna salad. Serve immediately.