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
- 2 bunches watercress, tough ends trimmed
- 1⁄4 cup water
- 1 garlic clove, thinly sliced
- 1 (12 ounce) can tuna, packed in water, drained and flaked
- 1⁄2 cup canned cannellini beans, rinsed and drained
- 1⁄4 sweet white onion, finely chopped
- 1⁄2 cup roasted red pepper, chopped
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon red wine vinegar
- 1 1⁄2 teaspoons capers, rinsed and drained
- ground black pepper
Directions See How It's Made
- Coarsely chop the watercress stems until you have 1/2 cup. Rinse and dry the remaining watercress sprigs and set aside.
- 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.
- In a blender or food processor, combine the mayonnaise, sour cream, vinegar, capers, and salt and black pepper to taste. Puree until smooth.
- Serve the tuna mixture on the reserved watercress springs. Drizzle with the dressing.