Spanish-Style Tuna And Potato Salad Recipe

Name: Spanish-Style Tuna And Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small red potatoes, quartered; 1 pound haricots verts, trimmed and cut into 2-inch pieces; 2 cups cherry tomatoes, halved; 1/4 cup thinly sliced shallots; 3/4 teaspoon salt; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground red pepper; 1 (5-ounce) can albacore tuna in water, drained; 1/4 cup extra-virgin olive oil; 3 tablespoons sherry vinegar; 5 cups torn romaine lettuce

Servings: persons

1 pound small red potatoes, quartered
1 pound haricots verts, trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
1/4 cup thinly sliced shallots
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1 (5-ounce) can albacore tuna in water, drained
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
5 cups torn romaine lettuce

1
Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; cook potatoes 6 minutes or until almost tender. Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender. Drain; rinse with cold water. Drain.
2
Place potato mixture in a large bowl. Add tomatoes and next 5 ingredients (through tuna); toss. Drizzle potato mixture with oil and vinegar; toss to coat. Arrange 1 cup lettuce on each of 5 plates; divided potato mixture evenly among plates.
3
Wine note: A Spanish rose, or Rosado, works well with the Spanish-Style Tuna and Potato Salad. Bodegas Borsao Rosado 2008 ($8) is crisp and dry, with herbal notes to match the tart dressing. --Jeffery Lindenmuth

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound small red potatoes, quartered, 1 pound haricots verts, trimmed and cut into 2-inch pieces, 2 cups cherry tomatoes, halved, 1/4 cup thinly sliced shallots, and more.

Yes, Spanish-Style Tuna And Potato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spanish-Style Tuna And Potato Salad

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