Time: 35 min.
Complexity: easily
Servings: 4

Warm Tuscan Bean and Tuna Salad - A Detailed Recipe.

Ingredients:

• 6 tbsp. l. olive oil
• 3 cloves garlic, thinly sliced
• 16 fresh sage leaves (8 chopped, 8 left whole)
• 850 g canned white cannellini beans
• 350 g kale leaves (colourless cabbage), large leaves, torn in half
• Coarse salt and freshly ground pepper
• 1 cup grape or cherry tomatoes, each halved
• 3 inner stalks celery with leaves, thinly sliced
• 1/2 cup chopped pitted olives (preferably Kalamata)
• 1/3 cup chopped roasted red bell peppers
• 340 g of tuna meat in its own juice, drained

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

garlic, sage, white beans, cannellini beans, kale, grape tomatoes, cherry tomatoes, celery, olives, Kalamata olives, sweet pepper, tuna

We recommend

Preparation:

Step 1
• Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic begins to brown, about 4 minutes. Add the beans with their liquid and 1 cup water. Increase the heat and simmer, stirring occasionally, for 10 minutes. Add the kale leaves and continue cooking, stirring occasionally, until the leaves are tender and the liquid has evaporated, 8 to 10 minutes. Season with salt and pepper.
Step 2
• Meanwhile, combine the tomatoes, celery, olives, and roasted peppers in a bowl. Heat 3 tablespoons of olive oil in a small skillet. Add the sage leaves and cook until crisp, 3-4 minutes. Drain on paper towels.
Step 3
• Flake the tuna with a fork and divide among plates. Top with beans and vegetables, sprinkle with fried sage leaves. Drizzle the salad with the remaining sage oil.

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