Tuscan Beans With Tuna

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. Add the beans (including the liquid from the cans) and 1 cup water.
3. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes.
4. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes.
5. Season with salt and pepper.
6. Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl.
7. 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.
8. Reserve the oil.
9. Break the tuna into large chunks and divide among shallow bowls.
10. Spoon the bean mixture around the tuna and top with the olive salad and fried sage.
11. Drizzle with the reserved sage oil and season with salt.