Kale Breakfast Saute With Homemade Canned Tuna
Anyone who knows food appreciates the time and effort it takes to do home canning. Whenever I receive such gifts, I don’t think the giver realizes how excited I get! Yesterday, a friend brought over a 32 ounce mason jar filled with tuna marinating in olive oil and herbs. Immediately, my foodie brain began thinking of all the things I could make with it. His suggestion was on a salad–classic! I opened it up on arrival and we both took a bite straight from the jar. Super tender, fruity notes from the olive oil, and a tease of dill…my mind started to wander and already I was taking inventory of what I had in my refrigerator and pantry to accompany this gift from the sea.
The next morning, I started in on this delicious protein packed recipe.
**you can modify amounts to accommodate your individual preference**
Lacinato Kale 4 leaves, destemmed and rough chopped
Sweet Vidalia Onion 4 ounces (or more depending on YOU!), large julienne
Shiitake Mushrooms 6 each, destemmed and large slices
Canned Tuna in Olive Oil 2-3 ounces
Soy Sauce 1 TBSP
Lemon juice, fresh a squeeze
Olive oil 2 TBSP
Reserved olive oil from tuna 1 TBSP
Black pepper dash
Parmesan Reggiano shaved, and as much as you want!
- In a saute pan, add olive oil and tuna olive oil on med high heat.
- Saute vidalia onions and shiitake mushrooms until just tender.
- Add kale and saute. (about 40 seconds!)
- Add soy sauce and lemon juice (this will add a little steam to the saute and cook your kale down quickly. I like mine a little al dente, so a quick sautee is great!)
- Place the veggies on a plate in a pile.
- Quick saute your tuna chunks.
- Place right on top of the veggies.
- Cook your eggs, sunny side up! (click to see video of how to cook sunny side up eggs, instead of butter you can use olive oil)
- Dash your eggs with black pepper if you wish! Slide it on top of your mound of veggies and tuna!
- Top with shaved parmesan. Serve with your favorite piece of toast!