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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Add the beans (including the liquid from the cans) and 1 cup water. | 3. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. | 4. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. | 5. Season with salt and pepper. | 6. Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. | 7. 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. | 8. Reserve the oil. | 9. Break the tuna into large chunks and divide among shallow bowls. | 10. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. | 11. Drizzle with the reserved sage oil and season with salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
garlic clove	3		sliced	-	-	-	-
sage leaf	16			-	-	-	-
cannellini bean	2	cans		-	-	-	-
kale	3/4		discarded	5.88	1.05	0.5136	0.1116
kosher salt black pepper			ground	-	-	-	-
grape tomato	1	cup	sliced	-	-	-	-
celery	3		sliced	48.48	8.9991	2.0907	0.5151
kalamata olive	1/2	cup	chopped pitted	-	-	-	-
red pepper	1/3	cup	chopped roasted	20.0	4.405	0.935	0.22
white tuna water	1	can	solid drained packed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.