What came out of my garden today?

Sage

and Kale.

What came out previously?  Sun-dried tomatoes.

Add cannellini beans, tuna, grape tomatoes, celery and olives and you have a bright, colorful and healthy dinner…

There was some discussion in the family about the need for the celery – or lack of need.  My daughter thought the celery was out of place, my husband was ok with it, but didn’t think it added, I found the celery added crunch – textural variety to what would have otherwise been a totally soft mono-texture dish.  So, you could substitute in something different for crunch if you would like, perhaps toasted almonds or pine nuts.

Tuscan Tuna with Beans & Kale

slightly adapted from Food Network Kitchens Tuscan Beans with Tuna

5 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

16 fresh sage leaves (8 chopped, 8 whole) (from the garden)

2 15-ounce cans cannellini beans

3/4 pound kale, stems and ribs discarded, large leaves torn in half (from the garden)

Kosher salt and freshly ground pepper

1 cup grape tomatoes, thinly sliced

3 inner stalks celery, thinly sliced

1/2 cup chopped pitted kalamata olives

1/2 cup chopped Sun-dried tomatoes 

1 12-ounce can solid white albacore tuna in water, drained

Directions

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.

Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 8 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.

Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl.

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. Reserve the oil.

Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt. Enjoy!

Serves 4.