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1
If you dont have prepared pesto on hand, first mix the olive oil with the basil in a blender or food processor.
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2
Drain and rinse the beans.
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3
Drain the tuna.
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4
Combine the lemon juice with the pesto in a mixing bowl, then add the beans and tuna.
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5
Quarter the tomatoes, spoon out the seeds, and finely chop the flesh.
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6
Add the tomatoes to the bowl.
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7
Toss the ingredients together and season to taste with salt and pepper.
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8
Rinse the watercress.
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9
Chop the watercress leaves into the salad or serve the salad over sprigs of watercress.
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10
Variation
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11
My friend Dana Jacobi, food writer, consultant, and connoisseur, suggested a delicious combination of white beans with smoked tuna fish.
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12
With the few changes outlined below, the above salad accommodates the smoked fish rather nicely.
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13
Omit the pesto.
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14
Finely mince 1 shallot, 2 scallions (green onions), or a bunch of fresh chives.
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15
Also mince 1/2 cup fresh parsley leaves.
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16
Dice 1 pound smoked tuna.
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17
Combine 1/4 cup olive oil and 1/4 cup lemon juice and add the minced shallot, scallions or chives, and parsley.
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18
Add the drained beans, smoked tuna, and tomatoes.
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19
Toss well, season, and serve over watercress.
