Roasted Kale, Brussel Sprouts & Caramelized Onions Salad with Tuna

Wow was this a great salad! I love Brussels sprouts and they are just about ready for harvest. My Hubby won’t pick them until after the first frost… It makes them a little sweeter.  In any case, I can still buy them even if home grown is better.

Roasted Kale, Brussels Sprouts & Caramelized Onions Salad with Tuna
6 cups kale, rib removed and cut julienne
4 cups thinly sliced Brussels Sprouts
2 cups sliced red onions
1/2 cup Parmesan cheese shaved or grated
olive oil
1 tuna steak
Lemon, Garlic & Avocado Oil Dressing

Heat a cast iron skillet on medium high heat with 1 tablespoon of olive oil. Caramelize the onions and set aside. In the same skillet cook the Brussels sprouts until they are browning but still a little al dente, then set aside.

In the same skillet add 1/2 tablespoon of olive oil and cook the kale until it begins to wilt and crisp. Remove kale and heat the remaining olive oil. Season the tuna with olive oil, salt & fresh ground pepper. Flash cook the tuna steak one minute on each side on high heat. Assemble the cooked vegetables on a platter. Thinly slice the tuna and place on platter. Make the Lemon, Garlic & Avocado Dressing: In a jar, combine 2 tablespoons fresh lemon juice, 1 garlic minced, and 3 tablespoons avocado oil with 1/4 teaspoon salt. Mix well and drizzle on salad.


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16 thoughts on “Roasted Kale, Brussel Sprouts & Caramelized Onions Salad with Tuna

  1. Wow you had me hooked at the first sentence of this post Linda as I love Brussels too – unfortunately he Australian season is ending now and so I’m so jealous that you have a supply at your fingertips!


    1. Yes Laura… Linda and I are lucky to have almost any ingredient we want at our finger-tips… I don’t always realize how lucky we are…


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