Tuna-and-White-Bean Salad

By lbgtdep

Active Time: 5 Minutes
Total Time: 5 Minutes
Yield: Serves 4
Purists would insist on imported Italian canned tuna fish for this Tuscan classic, but we think plain old tuna from the supermarket is just fine, too. However, make sure the fish is packed in oil; not only will the tuna be infinitely more flavorful, we use the oil as part of the dressing.


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Ingredients

• 2 6-ounce cans tuna packed in oil
• 3 cups drained and rinsed canned white beans, preferably cannellini beans (from two 15-ounce cans)
• 1 red onion, sliced thin
• 1 tablespoon drained capers
• 2 bunches watercress (about 3/4 pound), tough stems removed and leaves chopped (about 2 quarts)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar or white wine vinegar
• 3/4 teaspoon salt
• 1 teaspoon fresh-ground black pepper
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Preparation

Step 1

Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.


VARIATIONS:
Use arugula instead of the watercress.
Try canned sardines instead of the tuna.


KITCHEN TIPS:
Since there are so few ingredients in this simple salad, you'll want to use really good canned beans; lower-quality beans are mushy. Among the many fine brands, we find Goya to be consistently reliable.
If your tuna has less than one-and-a-half tablespoons of oil per can, add a little extra olive oil to make up the difference. We're counting on that much oil as part of the dressing.


Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Tuna-and-White-Bean-Salad-recipe-2046.aspx#ixzz2UwEYnx2l