The Ultimate Tuscan Tuna and White Bean Salad
A hearty and healthy Tuscan-style salad featuring cannellini beans and solid white albacore tuna. The dish is built on a base of beans and kale gently warmed with sautéed garlic and sage. This is then tossed with a fresh mixture of cherry tomatoes, celery, kalamata olives, and roasted red peppers, creating a nutritious and flavorful meal that can be served as a main course salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Sautéing
- Cuisine: Tuscan
- Diet: Gluten Free
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, rinsed and drained
- 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
Instructions
- Heat 3 tablespoons of the olive oil in a large skillet or pot over medium heat. Add the sliced garlic and the 8 whole sage leaves. Cook for about 2 minutes, until the garlic is fragrant and lightly golden.
- Add the rinsed and drained cannellini beans and the torn kale to the skillet. Season with salt and pepper. Cook, stirring, for about 5-7 minutes, until the kale is wilted and the beans are warmed through.
- While the beans and kale cook, prepare the fresh components. In a large serving bowl, combine the sliced grape tomatoes, sliced celery, chopped kalamata olives, and chopped roasted red peppers.
- Add the remaining 3 tablespoons of olive oil and the 8 chopped sage leaves to the bowl with the fresh vegetables.
- Flake the drained tuna into the bowl.
- Add the warm bean and kale mixture from the skillet to the serving bowl.
- Toss all the ingredients together gently to combine. Season with additional salt and pepper to taste.
- Serve the salad warm or at room temperature.
Notes
- This recipe is an interpretation, as the original instructions were not provided.
- Using high-quality solid white albacore tuna packed in water will provide the best texture.
- The kale is gently wilted, not cooked until soft, to maintain some texture.
- This dish is excellent for meal prep and can be enjoyed warm, at room temperature, or chilled.
Find it online: https://cookupjoy.com/tuscan-tuna/