Sicilian Kale with Tuna, Capers and Cannellini Beans

Jazz up your canned tuna with this Sicilian style dish adding kale, capers and cannellini beans.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 1x


  • 1 pound of kale, chopped, stems removed
  • 3 tablespoons olive oil
  • 1 medium onion, choped
  • 3 garlic cloves, minced
  • 1/4 cup olives, chopped
  • 1/4 cup capers, drained
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1 (6 ounce) can tuna in water, drained
  • 1 (15 ounce) can cannellini or white beans, drained and rinsed
  • Salt & pepper


  1. Fill a large pot 3/4ths full of water and bring to a boil. Add kale and lower to medium-high heat. Boil for 3 minutes then drain.
  2. Place empty pot back onto stove on medium heat and add olive oil. Add in onions and saute for 5 minutes. Add in garlic and saute another minute.
  3. Add olives, capers and pepper flakes, cook for 2 minutes and then add in kale and sugar. Stir until incorporated and cover with lid.
  4. Stir occasionally and cook for an additional 10 minutes.
  5. Mix in tuna and beans, cook until just heated, about 3 more minutes.
  6. Remove from heat and season with salt and pepper.