• Fast

Ingredients

1. 2 6-ounce cans tuna packed in oil
2. 3 cups drained and rinsed canned white beans, preferably cannellini (from two 15-ounce cans)
3. 1 red onion, sliced thin
4. 1 tablespoon drained capers
5. 2 bunches watercress (about 3/4 pound), tough stems removed and leaves chopped (about 2 quarts)
6. 2 tablespoons olive oil
7. 1 tablespoon red- or white-wine vinegar
8. 3/4 teaspoon salt
9. 1 teaspoon fresh-ground black pepper

Directions

1. Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.

Notes

Since there are so few ingredients in this simple salad, you'll want to use really good canned beans; lower-quality beans are mushy. Among the many fine brands, we find Goya to be consistently reliable. If your tuna has less than one-and-a-half 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.

Variations

• Use arugula instead of the watercress.
• Try canned sardines instead of the tuna.