Spanish-Style Tuna and Potato Salad

Spanish-Style Tuna and Potato Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Yield:

5 servings

Recipe from

Nutritional 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

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

Preparation

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.

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

Note:

Julianna Grimes,

January 2010
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