Tuscan Beans With Tuna Recipe

Name: Tuscan Beans With Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
Heat 3 tablespoons olive oil in a deep skillet over medium heat.
2
Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes.
3
Add the beans (including the liquid from the cans) and 1 cup water.
4
Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes.
5
Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes.
6
Season with salt and pepper.
7
Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl.
8
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.
9
Reserve the oil.
10
Break the tuna into large chunks and divide among shallow bowls.
11
Spoon the bean mixture around the tuna and top with the olive salad and fried sage.
12
Drizzle with the reserved sage oil and season with salt.
13
Per serving: Calories 564; Fat 28 g (Saturated 4 g); Cholesterol 36 mg; Sodium 1,092 mg; Carbohydrate 45 g; Fiber 11 g; Protein 33 g
14
Photograph by Antonis Achilleos

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Tuscan Beans With Tuna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Beans With Tuna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions