White Bean Salad with Tuna and Watercress

Recipe: White Bean Salad with Tuna and Watercress

Makes : 4 servings | Main Dishes , Salads/Sides
This protein-packed salad can stand alone as a light meal for four or a side dish for six. Start by cooking a pot of dried cannellini beans or, for a quicker version, use high-quality canned beans. Make sure the tuna is packed in olive oil; not only will the tuna itself be more flavorful, but the oil is used as part of the dressing.


  • 2 (6 ounce) cans tuna packed in olive oil
  • 3 cups cooked white beans, drained, such as cannellini (two 15 oz cans)
  • 1 red onion, thinly sliced
  • 2 tablespoons drained capers
  • 2 bunches watercress, tough stems removed or substitute one 5 oz package baby arugula
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


  • Put the tuna and its oil in a large bowl. Add the beans, onion, capers, watercress, olive oil, vinegar, salt and pepper. Toss gently to combine. Taste and add more salt or pepper if needed.
  • Note: If the tuna has less than about 1 1/2 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.

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