| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 16 fresh sage leaves (8 chopped, 8 whole)
- 2 15-ounce cans cannellini beans
- 3/4 pound kale, stems and ribs discarded, large leaves torn in half
- Kosher salt and freshly ground pepper
- 1 cup grape tomatoes, thinly sliced
- 3 inner stalks celery, thinly sliced (with some leaves)
- 1/2 cup chopped pitted kalamata olives
- 1/3 cup chopped roasted red peppers
- 1 12-ounce can solid white albacore tuna in water, drained
Instructions
- Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.
- Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
- Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.
Nutrition Facts
| Calories | 564 |
| Total Fat | 28 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 36 milligrams |
| Sodium | 1,092 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 11 grams |
| Protein | 33 grams |
Reviews
Fantastic! Definitely one that will be repeated.
Love this dish. I’ve made it several times. It is healthy, you can make it with this you have on hand, and it is elevated. This is a summer go to recipe
This is a family favorite that I go to often. It’s simple with interesting flavors. love the fried sage garnish.
I loved it. Paired with pita chips lol
Strange recipe combination. Made it but had to toss it, turned our stomaches too much.
Not a fan…sorry 🙁
this was delish! my 7 year old daughter and i really enjoyed this. perfect for those hot summer nights when you want something quick and light. i did substitute spinach for the kale (because that is what i had on hand) and added the juice from 1/2 a lemon ( to use it up). this will go in my summer meal rotation. =)
Outstanding! I made the bean mixture a day ahead of serving which made dinner night prep really easy. I think it probably gave it time for the flavors to come together as well. The only thing I did differently was subbed out escarole for the kale. But definitely an excellent recipe that was different than anything I had ever had – and I will certainly make it again.
Very tasty. My husband and I decided that when we make it again, we’ll add something zesty to it. It was good, but could have used a little more flavor.