Tuscan Beans With Tuna
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
42
Sourness
34
mins
Prep time (avg)
4
Difficulty
Ingredients:
6 tbsps
Extra-Virgin Olive Oil3 cloves
Garlic (thinly sliced)Directions:
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
Photograph by Antonis Achilleos