Source: dLife

Tuna and bean salad with a creamy sour cream/caper dressing.

Servings

0.5 cup fresh watercress, chopped , tough ends trimmed
0.25 cup cold water
1 medium garlic cloves , thinly sliced
12 oz Fish, tuna, light, unsalted, canned, with water, drained , flaked
0.5 cup Beans, cannellini/white kidney, unsalted, canned , rinsed and drained
0.25 Onion, sweet, fresh , finely chopped
4 oz roasted red peppers with brine , chopped
3 tbsp mayonnaise
2 tbsp fat free sour cream
1 tbsp red wine vinegar
1.5 tsp capers, drained , rinsed
1 pinch salt
1 pinch black pepper

1 Rinse and dry the watercress sprigs and stems and set sprigs aside.
2 Combine the chopped stems, water, and garlic in a small saucepan. 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.
3 Drain and place in a large bowl. Add the tuna, beans, onion, and roasted pepper to the bowl and toss to blend.
4 In a food processor/blender, combine the mayonnaise, sour cream, vinegar, capers and salt and black pepper to taste. Puree until smooth.
5 Serve tuna mixture on reserved watercress sprigs. Drizzle with dressing.

Try using reduced fat mayonnaise.