Description

This tuna salad is completely different than most. No mayo here. It's beautifully presented, tastes wonderful and is served with a tasty tarragon vinaigrette dressing. A big plus is that you can easily change up the ingredients according to your own taste

Ingredients

• 5 oz. can good quality yellowfin tuna, packed in olive oil
• handful of watercress, rinsed and dried
• 1/2 c. canned black beans, well rinsed and drained
• 1/2 c. canned cannellini beans, well rinsed and drained
• 1/2 c. canned garbanzo beans, well rinsed and drained
• 1/2 c. red kidney or pinto beans, canned, well rinsed and drained
• large handful of fresh green beans
• 3 - 4 radishes, sliced paper thin
• 10 cherry or grape tomatoes, halved
• several basil leaves
• fresh thyme sprigs
• fresh tarragon sprigs
• lemon wedges
• Tarragon Vinaigrette:
• 2 T. fresh tarragon
• 4 T. olive oil
• 2 T. champagne vinegar (or a mild white vinegar)
• 1 t. grainy Dijon mustard
• 1/4 t. salt
• 1/4 t. freshly ground black pepper

Steps

1. Snap ends off of green beans; drop beans in a pot of boiling water; blanch 1-2 minutes, depending on the size of the beans. They should be bright green and just starting to get tender. Drain; immediately immerse in a bowl of ice water. Let sit until cold; drain; pat dry.
2. Choose a platter big enough so that each element of the salad has a spot of its own. Arrange the canned beans in sections around the outside of the platter. Place a small mound of watercress in the center; top with the tuna, which should be removed from the can carefully, trying not to break it up too much.
3. Arrange tomato halves, radishes and green beans on the platter; scatter fresh herbs across everything. Tuck in the lemon wedges and sprigs of tarragon.