Tuna and Bean Salad

• bunches watercress, tough ends trimmed↗2
• cup water↗1⁄4
• garlic clove, thinly sliced↗1
• (12 ounce) can tuna, packed in water, drained and flaked↗1
• cup canned cannellini beans, rinsed and drained↗1⁄2
• sweet white onion, finely chopped↗1⁄4
• cup roasted red pepper, chopped↗1⁄2
• tablespoons mayonnaise↗3
• tablespoons sour cream↗2
• tablespoon red wine vinegar↗1
• teaspoons capers, rinsed and drained↗1 1⁄2
• salt↗
• ground black pepper↗

Step-by-step instructions

1. 1

   Coarsely chop the watercress stems until you have 1/2 cup. Rinse and dry the remaining watercress sprigs and set aside.

2. 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. 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. 4

   Serve the tuna mixture on the reserved watercress springs. Drizzle with the dressing.