Ingredients
2 can tuna packed in oil
3 c. drained and rinsed canned white beans
1 red onion
1 tbsp. drained capers
2 bunches watercress (about 3/4 pound)
2 tbsp. olive oil
1 tbsp. red or white-wine vinegar
3/4 tsp. salt
1 tsp. fresh-ground black pepper
Preparation
Step 1Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt and pepper in a large bowl. Toss gently to combine.Step 2Notes: 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.Step 3Variations:
Use arugula instead of the watercress.
Try canned sardines instead of the tuna.Step 4Wine 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.
