Tuna and Bean Salad

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!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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
•  salt
•  ground black pepper

Directions

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.