Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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
How to Make It
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.
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.
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
This recipe was delicious and incredibly fast and easy. It makes a great weekday meal, as you can get it on the table in less than 30 minutes.
I used fresh seared tuna instead of canned, though I'm sure it would be good as written. I just seared the tuna steaks on high heat with a little olive oil and salt and pepper, then sliced and draped over the top of each salad and brushed a bit of the dressing on.
Also, there's no need for 1/4 cup of olive oil. I used 2 T instead of the 4 T called for.
I thought this was a fun change of pace as a main meal. I used green beans instead of the haricots verts and threw in sherry wine and a bit of white vinegar (my store doesn't sell sherry vinegar!!). I also added two pouches of tuna since my hubs likes things a bitter 'meatier' for dinner. It was good, and was very healthy-- and it looks great on a plate. I would make it again.
Made this last night with a few changes. It has a different, unusual taste and was a nice change of pace. I think I like smoked paprika more than the rest of my household, however, because they weren't crazy about it. I used two pounds each of red potatoes and green beans (my grocery store didn't have fresh haricots verts) and doubled the salt, pepper, and smoked paprika. I also used about 16 oz. of canned tuna, and I used red wine vinegar instead of sherry vinegar. I will try this again, probably in the summer... and I may make the potato salad as a side without the tuna.
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