Ingredients
- 4 tbsp. EVOO
- 4 tsp. sherry vinegar
- 1 tbsp. Dijon mustard
- 2 cups watercress
- 1 can (15 oz.) white beans, rinsed
- 1 jar (6 oz.) tuna packed in oil, drained
- 1/3 cup chopped red onion
- 1/4 cup fresh tarragon leaves
- 8 slices of rustic Italian bread
Preparation
- In medium bowl, whisk 3 tbsp. oil, the vinegar, and mustard; season. Toss with watercress, beans, tuna, onion, and tarragon; season. Brush bread with remaining 1 tbsp. oil. Broil until toasted, about 2 minutes per side. Top with tuna mixture.
Recipe source: rachaelraymag
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