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Categories:Viewed: 45 - Published at: a year ago
Ingredients
- 2 6- ounces cans tuna packed in oil
- 3 cups drained and rinsed canned white beans, preferably cannellini (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- or white-wine vinegar
- 3/4 teaspoon salt
- 1 teaspoon fresh-ground black pepper
Method
- 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.
- Wine Recommendation: Vernaccia di San Gimignano, from the vineyards surrounding the oft-pictured hilltop town of San Gimignano, is a refreshing and racy wine. Its subtle almond flavors will blend well with the earthiness of the beans.
- Notes: 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.
