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Spanish-Style Tuna and Potato Salad

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 5 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

Nutrition Information

  • calories 239
  • fat 11.7 g
  • satfat 1.6 g
  • monofat 7.9 g
  • polyfat 1.3 g
  • protein 10.3 g
  • carbohydrate 25.6 g
  • fiber 6.7 g
  • cholesterol 10 mg
  • iron 2 mg
  • sodium 470 mg
  • calcium 81 mg

How to Make It

  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 rosé, 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