Prep 10 mins
Cook 20 mins
FABULOUS recipe from Food Network Magazine. Unlike anything I'd had before - creamy beans with a salad like top. Excellent. I made my bean mixture a day before serving which I think really let the flavors come together and made dinner prep the next day super fast.
- 6 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 16 fresh sage leaves (8 chopped, 8 whole)
- 2 (15 ounce) cans cannellini beans
- 3⁄4 lb kale, stems and ribs discarded, large leaves torn in half
- kosher salt & freshly ground black pepper
- 1 cup grape tomatoes, thinly sliced
- 3 inner stalks celery, thinly sliced (with some leaves)
- 1⁄2 cup chopped pitted kalamata olive
- 1⁄3 cup chopped roasted red pepper
- 1 (12 ounce) can solid white tuna packed in water, drained
- 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.