Warm Bean Salad with Tuna Tuscan - Detailed recipes with photos.

Warm Tuscan bean salad with tuna – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 564, total fats 28 g., saturated fats g., proteins 33 g., carbohydrates 45 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: The photodishes: Antonis Achilleos Duration: 35 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

6 tbsp. l olive oil
3 cloves of garlic, cut into thin slices
16 leaves of fresh sage (8 chop, 8 leave whole)
850 gr. canned cannellini white beans
350 gr kale leaves (kale), large leaves tear in two
Coarse salt and freshly ground pepper
1 tbsp. grape tomato or cherry tomato, cut each in half
3 inner stalks of celery with leaves, cut into thin sliced
1/2 tbsp. pitted minced olives (preferably varieties calamate)
1/3 Art. chopped fried red bell peppers
340 gr tuna fish in its own juice, drain the liquid

Recipes with similar ingredients: garlic, sage, white beans, cannellini beans, kale cabbage, grape tomatoes, cherry tomatoes, celery, olives, calamata olives, sweet pepper, tuna

Recipe preparation:

Heat in a deep frying pan to an average temperature of 3 tbsp. l olive oil. Add garlic, minced sage and fry, until until the garlic begins to fry, approximately 4 min. Add beans with liquid and 1 tbsp. water. Click to enlarge temperature and simmer, stirring occasionally, for 10 minutes. Add cabbage leaves and continue to cook, stirring occasionally, until until the leaves become soft and the liquid evaporates, 8 – 10 min. Season with salt and pepper.
Meanwhile, mix the tomatoes, celery, olives and fried peppers. Heat 3 tbsp in a small frying pan. l olive oils. Add sage leaves and fry until crispy crusts, 3 – 4 min., Transfer to paper towels.
Knead the tuna fish with a fork and arrange on plates. To lay out top beans and vegetables, sprinkle with fried sage leaves. Sprinkle salad with remaining sage oil.