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The Ultimate Tuscan Tuna and White Bean Salad

A forkful of the finished 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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add the remaining 3 tablespoons of olive oil and the 8 chopped sage leaves to the bowl with the fresh vegetables.
  5. Flake the drained tuna into the bowl.
  6. Add the warm bean and kale mixture from the skillet to the serving bowl.
  7. Toss all the ingredients together gently to combine. Season with additional salt and pepper to taste.
  8. 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.

Nutrition

Find it online: https://cookupjoy.com/tuscan-tuna/