Instructions:

1. Cut kale into small bite size pieces; drizzle with olive oil and salt. To tenderize the kale, massage for 3 to 5 minutes. 

2. Add dressing and let sit in the fridge for up to 4 hours. 

3. Mix mayo, mustard and chopped red onion; season with salt and pepper to taste

4. Add tuna to mayo mixture and coat lightly

5. Toss sliced red onion and tomatoes into kale; plate together with tuna mixture

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