Tuna and Bean Salad

READY IN: 15mins
Recipe by mersaydees

This is a beautiful and healthful salad based on the one found in South Beach Diet Cookbook. I don't use fat-free or margarine products -- so substitute them back in for the real deal in Phase 1!

Top Review by Chef Dudo

This was the first time I had watercress with a tuna salad. Very nice. Like an earlier reviewer I think I will skip the boiling part next time I make it. The sour cream made the salad a bit watery but when mixed again before serving it's OK. Liked the combination very much but will add some tabasco next time as it needed a little kick. Thanks for posting. Made for PAC Spring '08

Ingredients Nutrition


  1. Coarsely chop the watercress stems until you have 1/2 cup. Rinse and dry the remaining watercress sprigs and set aside.
  2. In a small saucepan, combine the chopped stems, water, and garlic. Bring to a boil over medium-high heat. Reduce the heat to low. Cover and simmer until the watercress stems are bright green, about 1 to 2 minutes. Drain and place in a large bowl. Add the tuna, beans, onion, and roasted pepper to the bowl and toss to blend.
  3. In a blender or food processor, combine the mayonnaise, sour cream, vinegar, capers, and salt and black pepper to taste. Puree until smooth.
  4. Serve the tuna mixture on the reserved watercress springs. Drizzle with the dressing.

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